Toasted Bacon Salad Triangles

Cook the eggs in boiling water for 12 minutes.

In a large mixing bowl, combine the cabbage, carrot, mayonnaise, yoghurt and lemon juice. Season to taste and reserve to one side.

Heat the grill to hot and grill the bacon for 4-5 minutes on both sides until crispy. Slice once cooked and keep warm to one side.

Drain the eggs and run them under cold water until cold. Peel them and reserve to one side.

Toast the bread on both sides until golden brown. Remove the crusts using a sharp knife. Slice the peeled eggs.

Arrange 2 of the slices of toast on a flat surface and arrange lettuce leaves, then tomato on top.

Place some coleslaw on top and top with a few slices of bacon. Place top each slice of toast with another slice of toast. You should have 4 pieces of toast remaining.

Top that slice with sliced egg, more coleslaw and lettuce and sliced bacon.

Arrange another two pieces of toast on top and top them with coleslaw, more sliced bacon and slices of tomato and the chopped lettuce.