Bacon and egg salad with chive mayonnaise

Ingredients

1 to drizzle	Olive oil
4	Vine-ripened tomatoes, halves
1 to taste	Salt & freshly ground pepper
8	Bacon rashers, rind removed
4	Eggs
1	Iceberg lettuce, chopped (Main)

Chive mayonnaise

¼ cup	Chives (Main)
½ cup	Egg mayonnaise (Main)
2 Tbsp	Lemon juice

Directions

1. To make the chive mayonnaise, place the mayonnaise, chives and lemon juice in a bowl and stir to combine. Preheat oven to 160 degC.
2. Place the tomato on a baking tray, drizzle with oil and sprinkle with salt and pepper. Roast for 30 minutes or until soft. Cool.
3. Place the bacon on a baking tray and grill under a preheated hot grill for 10-12 minutes or until crisp. Drain on absorbent paper and chop.
4. Cook the eggs in a saucepan of boiling water for 6 minutes.* Drain, peel and halve. Arrange on plates with the tomato, bacon and lettuce and spoon over the mayonnaise.
5. * Make sure your eggs are at room temperature so the shells don't crack when they're put into boiling water.