To make dressing, squeeze juice from lemon half into a small bowl. Add mustard, honey and remaining 60ml (1/4 cup) oil. Whisk to combine. Add mayonnaise and whisk once more to combine. Season with salt and cracked pepper.
Bring a saucepan of water to the boil. Gently add eggs and stir until water returns to the boil. Cook for 4 1/2 to 5 minutes for soft-boiled eggs. Drain and refresh under cold water.
To gently crack egg shells, roll eggs on a counter. Peel shells, then cut eggs in quarters.
Layer kale, spinach, lemon segments, bacon chicken rosemary sprigs and celery into the plate or serving bowl.
Layer on egg quarters gently and scatter bread croutons. Finish with drizzles of dressing and serve.