Boil the eggs for 13 mins. Cool immediately under cold running water and leave to stand in cold water for 10 mins.
In the meantime, mix together the mayonnaise, Worcestershire sauce and ketchup to make the dressing and set aside.
Cook the bacon under a medium grill, turning occasionally until crisp and cooked through. Cut into bite-sized strips and set aside. Shell the eggs and cut into quarters.
Arrange the washed salad on a plate, put the bacon and tomatoes in the centre and arrange eggs around the edge.
Drizzle the dressing over the salad and serve immediately.