Make dressing by whisking all ingredients in a bowl. Cover and refrigerate.

Place the eggs in a saucepan of cold water. Place the pan over medium heat, bring to a gentle simmer, gently stirring the eggs constantly in a clockwise direction. The movement of the water helps to centre the yolks.

Simmer the eggs for 4 minutes for soft-boiled eggs. For semi-firm yolks and hard whites, simmer for 5 minutes. For hard-boiled eggs, simmer for 8 minutes. Use a slotted spoon to remove the egg from the water. Transfer to a bowl filled with ice to cool. Peel and cut into quarters. Set aside.

Preheat oven to 160C (fan-forced).

Combine oil and garlic in a small bowl. Brush both sides of baguette with oil mixture. Arrange on a large baking tray in a single layer. Cook for about 10 minutes, or until golden and crisp.

Arrange lettuce leaves on a large platter with prawns and avocado on a serving platter. Top with prawns, croutons and eggs. Scatter with dill sprigs. Serve with dressing.