a document of days

Warm Bread Salad of Crispy Pancetta, Parmesan and Poached Egg
(from Jamie Oliver's

Happy Days)

SERVES 4

1 ciabatta loaf

extra virgin olive oil
1 clove garlic, peeled and sliced

sea salt and freshly ground black pepper

12 slices of pancetta or bacon

juice of 1 lemon

4 large organic eggs

3 large handfuls of arugula

1 head oak lettuce (I just used a mix)

3.5 oz parmesan cheese

Prehead oven to 400 degrees. Remove the crusts from the ciabatta and dicard, then tear the bread into finger-sized pieces (I accidentally left them a bit big - it was a quiet dinner...chomp, chomp, chomp.) Place on a baking sheet, drizzle with a little 0olive oil and toss with the garlic and seasoning. Back for 10 minutes or until crisp. Lay the pancetta over the bread and bake for another 5 minutes, or until that's crispy too. Mix the lemon 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 dressing together, then divide between 4 plates. When the pan of water is simmering, add you 4 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 (or use pre-shredded - it's more convenient, less expensive, but doesn't look as cool.)