Prep: 5 mins
Cook: 10-15 mins
Serves 2
225g ciabatta bread 1
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
tsp Dijon mustard
pinch of caster sugar


1 Preheat the oven to 200?C/Fan 180?C/400?F/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.

2 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.

3 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.