Boil eggs in boiling water for 10 minutes until hard. Peel garlic and chop finely. Cut toast into cubes and fry in hot fat until crispy brown. Add garlic. Remove the diced toast from the pan.
Drain the eggs, chill, peel and let them cool down. Sort and wash the rocket and watercress. Dab dry. Wash herbs and pat dry. Pluck chervil and parsley leaves from the stalks. Mix vinegar, mustard and honey well. Stir in 4 tablespoons of cold water and add oil. Season to taste with salt and pepper. Mix rocket, cress and herbs with the vinaigrette.
Mix vinegar, mustard and honey well. Stir in 4 tablespoons of cold water and add oil. Season to taste with salt and pepper. Mix rocket, cress and herbs with the vinaigrette. Arrange on a platter with egg eights. Sprinkle with croutons