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Peel the eggs and chop finely. Heat the oil and fry the bacon until golden and crispy.
Once cooled, add the chopped eggs.
Beat the cream cheese, milk, lemon juice and mustard together until smooth.
Add the cheese and season to taste.
Arrange the salad leaves in a bowl and spoon the bacon and egg mixture on top.
Sprinkle with chives and serve with crispy toasted baguette slices.
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