Boil 1 egg in boiling water for about 10 minutes, remove, quench and peel. Mix salad cream, mustard and 2 tbsp vinegar. Remove the egg yolks, crush them a little with a fork and stir into the cream.
Use protein for other purposes. Season the dressing with salt and pepper and chill until used.
Boil up about 3 litres of water in a pot. Add 4 tablespoons of vinegar. Stir the water to create a light whirlpool. Beat 1 egg into the boiling, no longer boiling vinegar water. Cook in it for 3-4 minutes.
Lift it out and let it drip off on kitchen paper. Process the remaining eggs one after the other in the same way. Stir the water beforehand each time, so that the white of the egg lays better around the yolk.
Cut the baguette into small cubes. Heat oil in a pan. Fry the bread cubes for 3-4 minutes while turning them, remove them. Cut salad into pieces, wash and drain well. Wash the tomatoes, grate dry and cut in half.
Wash basil, shake dry and pluck leaves. Mix salad, tomatoes and dressing and arrange on plates. Place 2 eggs on each plate and sprinkle with basil and some croutons. Add the remaining croutons.