Warm Bread Salad of Crispy Pancetta, Parmesan and Poached Egg
photo by Jan-Luvs2Cook
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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
directions
- Preheat the oven to 200°C/400°F/Gas6.
- Leave the eggs in their shells at this point (you will need to poach them later on).
- Shave the parmesan with a vegetable peeler and put 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!
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RECIPE SUBMITTED BY
This is me, I am married to Paul and we live in Telford, Shropshire UK.
I LOVE cooking. Paul likes to try my recipes - so we're both very happy people!
My favorite cook books are all by 'Nigel Slater' he is the best - he's recipes are just so yummy!
We live 15 minutes walk away from the famous 'Ironbridge'. It was the worlds first bridge made of cast iron and was built in 1779
I have a blog called 'What Do I Want To Cook Today'.
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