BLT salad with poached egg and croutons
- Preparation and cooking time
- Total time
- Easy
- Serves 1
Skip to ingredients
- 20g ciabattacut into 2cm cubes
- 1 tbsp garlic oil
- ½ lemonzested and juiced
- ¼ tsp black peppercrushed
- 2 slices pancetta
- a handful of leaves rocket
- 6 cherry vine tomatoessliced
- 1 eggpoached to serve
- olive oil
Nutrition: per serving
- kcal286
- fat21.1g
- carbs16.5g
- fibre4.6g
- protein8g
- salt1.3g
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.
