2.Cut bread into 1cm slices. Brush both sides with combined garlic and oil; toast under preheated grill.
3.Cook bacon in large frying pan until crisp; drain on absorbent paper.
4.Meanwhile, place ingredients for red wine vinaigrette in screw-top jar; shake well.
5.Layer bread and bacon in large bowl with mesclun and tomato, top with egg; drizzle with vinaigrette.