BLT salad with poached egg and croutons

  • serves 1
  • Easy

The best BLT with a twist. A salad with pancetta instead of bacon and topped with a poached egg and homemade croutons for a perfect midweek meal.


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



  • ciabatta 20g, cut into 2cm cubes
  • garlic oil 1 tbsp
  • lemon ½, zested and juiced
  • black pepper ¼ tsp, crushed
  • pancetta 2 slices
  • rocket a handful of leaves
  • cherry vine tomatoes 6, sliced
  • egg 1, 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.

Nutritional Information

  • Kcals 286
  • Fat 21.1g
  • Carbs 16.5g
  • Fibre 4.6g
  • Protein 8g
  • Salt 1.3g