Warm Bread Salad Of Crispy Pancetta, Parmesan And Poached Egg

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 loaf ciabatta
• extra virgin olive oil
• 1 garlic clove
• sea salt
• black pepper
• 12 slices pancetta
• 1 lemon, juice of
• 4 large eggs
• rocket
• 1 lettuce
• 100 g parmesan cheese

Recipe

• 1 preheat the oven to 200°c/400°f/gas6.
• 2 leave the eggs in their shells at this point (you will need to poach them later on).
• 3 shave the parmesan with a vegetable peeler and put to one side.
• 4 peel and slice the garlic.
• 5 remove the crusts from the ciabatta and discard. tear the bread into finger sized pieces.
• 6 put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning.
• 7 bake for 10 minutes until the bread is crisp.
• 8 lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy.
• 9 mix the lemon juice with 8 tablespoons of olive oil and season.
• 10 put a big pan of unsalted water on to boil.
• 11 in a large bowl, toss the salad leaves, pancetta, bread and the dressing together.
• 12 divide between 4 plates.
• 13 when the pan is simmering, gently crack the 4 eggs into the simmering water to poach.
• 14 simmer for 4 minutes if you like a soft egg, or to your liking.
• 15 place an egg on top of each salad and add the parmesan shavings.
• 16 serve straight away - don't let the eggs get cold!