1.Preheat oven to 180°C/350°F.
2.To make caesar dressing, blend or process egg yolks, garlic, anchovies, juice and mustard until smooth. With motor operating, gradually add oil, in a thin steady stream; blend until dressing thickens. Add as much of the warm water as required to thin dressing.
3.Combine bread and oil in medium bowl; toast bread on oven tray until croûtons are browned lightly.
4.Meanwhile, cook bacon in heated large frying pan until crisp; drain on absorbent paper, chop coarsely.
5.To poach eggs, half fill large shallow frying pan with water; bring to the boil. Break 1 egg into a cup, then slide into pan; repeat with 3 more eggs. When all eggs are in pan, allow water to return to the boil. Cover pan, turn off heat; stand about 4 minutes or until a light film of egg white sets over yolks. Using a slotted spoon, remove eggs one at a time from pan; drain on absorbent paper.
6.Combine lettuce, cheese, croûtons, bacon and dressing in large bowl; divide among serving bowls. Serve salad topped with poached eggs.