Make our BLT salad with poached egg and croutons, then also try our spring onion loaf BLT.


  • 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


  • 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.


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