Warm Bread Salad of Crispy Pancetta, Parmesan and Poached Eg

• servings: SERVES 4

Ingredients

1 ciabatta loaf.

extra virgin olive oil

1 clove of garlic, peeled and sliced

sea salt

ground black pepper

12 slices of pancetta or dry-cured smoked streaky bacon

juice of 1 lemon

4 large organic eggs (must be very fresh)

3 large handfuls of rocket

1 oak leaf lettuce

100g/3½ oz Parmesan cheese, in one piece

Directions

Preheat the oven to 200°C/400°F/gas 6. Remove the crusts from the ciabatta and discard, then tear the bread into finger-sized pieces. Place on a baking tray, drizzle with a little olive oil and toss with the garlic and seasoning. Bake for 10 minutes until crisp, then lay the pancetta over the bread and bake for 5 more minutes until that's crispy too. Mix the lemon juice with 8 tablespoons of oil and season. Put a big pan of unsalted water on to boil.

In a large bowl toss the salad leaves, pancetta, bread and dressing together, then divide between 4 plates. When the pan of water is simmering, add your 4 eggs.

They must be really fresh for successful poached eggs. Cook for 4 minutes for a soft egg, or to your liking. Place an egg on each salad and shave over your Parmesan, using a vegetable peeler. Sweeeet!!!