Warm Bread Salad Crispy Pancetta Parmesan and Poached Egg

• servings: 4 servings
• active time: 5 minutes
• total time: 19 minutes

Ingredients

1 Loaf of Ciabatta

Extra Virgin Olive Oil

1 Clove of Garlic

Sea salt and Black Pepper to Taste

12 Slices of Pancetta

Juice of 1 Lemon

4 Large Eggs

3 Handfuls of Rocket

1 Oakleaf lettuce or similar

100 g Parmesan Cheese

Directions

Leave the eggs in their shells at this point as you will need to poach them a bit later on.

Shave the Parmesan with a vegetable peeler and put it to one side.

Peel and slice the garlic. Remove the crusts from the ciabatta and discard.

Tear the bread into finger-sized pieces. Put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning.

Bake for 10 minutes until the bread is crisp.

Lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy.

Mix the lemon juice with 8 tablespoons of olive oil and season. Put a big pan of unsalted water on to boil.

In a large bowl, toss the salad leaves, pancetta, bread and the dressing together. Divide between 4 plates.

When the pan is simmering, gently crack the 4 eggs into the simmering water to poach. Simmer for 4 minutes if you like a soft egg, or to your liking.

Place an egg on top of each salad and add the Parmesan shavings.

Serve straight away - Don't let the eggs get cold!