Belt Salad - cooking recipe

Ingredients

6 eggs (at room temperature)
8 slices bacon (thin, rind removed)
12 butter lettuce leaves (torn)
3 egg tomatoes (thickly sliced, they specified roma's)
1 cup crouton (shop bought o'kay)
1/3 cup light sour cream
1/4 cup buttermilk
3 teaspoons coarse grain mustard
3 green onions (finely chopped)

Preparation

Place eggs in a saucepan, cover with cold water and then bring to the boil over moderate heat, gently stirring (the helps centre the yolks) and boil, with stirring, for 8 minutes and then drain and then refresh under cold water and then peel and cut eggs in half lengthwise.
Meanwhile, heat a frying pan over moderately high heat and cook bacon for 3 minutes each side or until brown and cooked and then drain on paper towel and once drained of fat chop coarsely.
Arrange lettuce on serving plates and top with bacon, tomato, egg and croutons.
Whisk sour cream, buttermilk, 1 tablespoon water, mustard and green onion in a bowl and then drizzle dressing over salad and serve.