Salad with homemade garlic croutons and lemon dressing

Preheat the oven to 200 ° C. Cook eggs in a saucepan for 7 minutes, rinse under cold running water, peel and cut into quarters. Wash lettuce leaves thoroughly and dry well. Bake bread in baking dish with 4 tbsp oil, garlic and salt and pepper to taste. Bread in approx. 20 minutes in the middle of oven until crispy, bake occasionally. Remove croutons (= baked bread cubes) from the oven and allow to cool.

In the meantime, shake the lemon juice, thyme, mustard, and the rest of the oil in a jam jar dressing, season with salt and pepper. Skip salad leaves with dressing and place egg wedges on them. Sprinkle with croutons and cheese.