Salad of Crispy Pancetta, Parmesan & Poached Egg

Preheat the oven to 200ËšC. Remove the crust of the ciabatta and tear into bite-sized pieces. Place on a baking tray and drizzle with the olive oil. Season with NoMU Just Salt and NoMU Italian Rub. Pop the tray into the oven and toast for 5 minutes or until golden and crispy.

In a pan sauté the pancetta in two tablespoons of olive oil. Once crispy, remove from the pan without discarding any of the oil and add the anchovies. Sauté for a minute and then remove the pan from the heat. To make the dressing, add the mustard, balsamic vinegar and the sugar to the anchovy oil and whisk well until combined. Set aside to cool completely.

To poach the eggs, place a large pot of water on the stove and bring to a rolling boil. Add the vinegar and use a spoon to swirl the water around.  Crack the eggs one at a time into a small bowl and pour one egg into the ‘whirl pool’, gently stirring. You can poach up to three eggs at a time.

Simmer for 3-5 minutes or until cooked on the outside, but still soft inside. Remove and set aside. In a large bowl toss the lettuce, pancetta, croutons and dressing together, then divide between four plates. Place an egg on top of each salad and sprinkle with shaved parmesan.

Serves 4