Heat oven to 400°F (200°C).
Trim the crusts off four thick slices of white bread and generously butter the bread on both sides.
Sprinkle with 1/4 tsp (1.25ml) garlic powder (unsalted).
Cut into 1/2″ (1cm) cubes and bake on a cookie sheet for 10 – 15 minutes until golden brown, stirring occasionally.
Take five rashers of extremely lean bacon (I prefer to use a ham type bacon product) and cut into thin strips approximately 1″ long (2.5 cm).
Fry in a little oil to the desired crispness.
Prepare croutons and bacon pieces as directed above, set aside.
Combine garlic cloves, olive oil, Worcestershire sauce, salt, mustard powder, black pepper and lemon juice in a small bowl.
Tear lettuce into bite-sized pieces in a large bowl.
Toss with the garlic/lemon juice mixture. Mix in the bacon pieces and mayonnaise and then the Parmesan cheese and chopped eggs.