Prep: 5 minutes

Cook: 10-15 minutes

Serves: 2

Ingredients

225g ciabatta bread

1 tbsp olive oil

4 slices of trimmed Parma ham

1 (200g) bag crispy salad leaves

2 eggs

For the dressing:

1 tbsp olive oil

1 tbsp white wine vinegar
½

1 tsp Dijon mustard

Pinch of caster sugar

Preheat the oven to 200ºC/Fan 180ºC/400ºF/Gas Mark 6. Break the bread into chunks and place in a medium roasting tin. Add the olive oil, toss well and roast in pre-heated oven for 5 mins.

Tear the ham into bite sized pieces and add to the tin with the bread. Bake for a further 5 mins or until the bread and ham are crisp. Set aside.

Meanwhile, bring a frying pan of water to the boil. Carefully crack the eggs, and then drop them into the simmering water. Reduce the heat and simmer for 2-3 mins, or until the eggs are cooked to your liking.

Use a slotted spoon to transfer the eggs to a bowl of cold water and leave for 1 min.

Mix all the dressing ingredients together. Toss together the bread, ham and leaves, then divide between 2 plates.

Drizzle over the dressing. Use the slotted spoon to place a poached egg on top of each salad and serve