Warm salad of ham and eggs

Preparation time: 5 minutes
Cooking time: 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 tsp Dijon mustard
pinch of caster sugar

Method

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, 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.

Whisk 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