BLT salad with poached egg and croutons
- Preparation and cooking time
- Total time
- Easy
- Serves 1
Ingredients
- 20g ciabatta, cut into 2cm cubes
- 1 tbsp garlic oil
- ½ lemon, zested and juiced
- ¼ tsp black pepper, crushed
- 2 slices pancetta
- a handful of leaves rocket
- 6 cherry vine tomatoes, sliced
- 1 egg, poached to serve
- olive oil
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Toss the ciabatta cubes with the garlic oil, lemon zest, pepper and a pinch of salt. Scatter on a baking tray and bake for 10-15 minutes, or until golden and crisp. Grill the pancetta for a few minutes on each side until crisp. Put the rocket and tomatoes onto a plate. Add the crisp pancetta, the poached egg and scatter over the croutons. Mix the lemon juice with 1 tsp olive oil, season, and pour over the salad.
