Warm Bread Salad Of Crispy Pancetta, Parmesan And Poached Egg - cooking recipe

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

Preparation

Preheat the oven to 200\u00b0C/400\u00b0F/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!