Warm Salad of Crispy Pancetta, Parmesan and Poached Egg
Serves 4
1
ciabatta loaf
extra virgin olive oil
1 clove of garlic, peeled and sliced
sea salt and freshly ground black pepper
12 slices of pancet 10110e420k ta 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/3V oz Parmesan cheese, in one piece
Method
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!!!
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