Warm Bread Salad of Crispy Pancetta, Parmesan and Poached Egg

READY IN: 35mins




  • 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!