Warm Bread Salad Of Crispy Pancetta Parmesan Poached Egg Recipes

WARM BREAD SALAD OF CRISPY PANCETTA, PARMESAN AND POACHED EGG

Steps:

• Preheat the oven to 200°C/400°F/Gas6.
• Leave the eggs in their shells at this point (you will need to poach them later on).
• Shave the parmesan with a vegetable peeler and put to one side.
• Peel and slice the garlic.
• Remove the crusts from the ciabatta and discard. Tear the bread into finger sized pieces.
• Put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning.
• Bake for 10 minutes until the bread is crisp.
• Lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy.
• Mix the lemon juice 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 the dressing together.
• Divide between 4 plates.
• When the pan is simmering, gently crack the 4 eggs into the simmering water to poach.
• Simmer for 4 minutes if you like a soft egg, or to your liking.
• Place an egg on top of each salad and add the parmesan shavings.
• Serve straight away - Don't let the eggs get cold!

AN OATMEAL POACHED EGG

Steps:

• mix the oatmeal and the water in a microwave safe bowl.
• microwave on high for just over a minute (I'm sorry, I only have a dial on my micorwave).
• stir.
• hollow out a hole in the center of the oatmeal.
• gently break the egg into the hole.
• microwave on high for about a minute, depending on how you like your yolk.
• add butter and seasoning to taste.

BABY FRISéE WITH POACHED EGG AND PANCETTA

Steps:

• Add 2 tablespoons olive oil and pancetta to a skillet; cook over medium heat until pancetta is crisp.
• Using a slotted spoon, remove pancetta to paper towels to drain; set aside.
• Make salad dressing: combine the olive oil, vinegars, garlic, shallot, salt, and pepper in a small bowl; set aside.
• Poach the eggs: use your preferred method or as follows-bring enough water to cover whole (unshelled) eggs to boil in a small saucepan; gently lower eggs into boiling water.
• Let them boil only for 30 seconds, then carefully remove them (this preliminary cooking serves to set the whites a bit and makes the eggs much easier to handle).
• Bring the 5 cups water and cider vinegar to a simmer in a deep skillet.
• Gently crack each egg and open it directly over the simmering water.
• Let the egg gently slide into the water; spoon simmering water over the eggs if they are not completely submerged.
• Remove the skillet from the heat and cover for 4-5 minutes; assemble salad during this time.
• To make 6 individual servings: place 1 head of frisée on each plate and spoon the dressing on top.
• When poached eggs are ready, with a slotted spoon lift them out of the water and onto a kitchen towel to drain.
• Carefully place the drained eggs on the dressed frisées.
• Season to taste with salt and pepper; scatter pancetta over the eggs.
• Garnish each plate with freshly made crostini; serve immediately.

WARM BREAD SALAD OF CRISPY PANCETTA, PARMESAN & POACHED EGG

Steps:

• 1. Preheat oven to 400 F. 2. Remove crusts from ciabatta and discard, then tear into finger-sized pieces. Place on a baking sheet, drizzle with a little olive oil and toss with garlic, salt and pepper. Bake for 10 minutes until crisp, then lay the pancetta over the bread and bake for 5 more minutes until crispy. 3. Mix lemon juice with 8 Tbsp of oil and season with salt and pepper. 4. Poach your eggs. 5. In a large bowl toss the salad leaves, pancetta, bread and dressing together. Divide between 4 plates. Place an egg on each salad and shave Parmesan over the top.