3 tbsp olive oil
1 slice white bread, cut into nine pieces
3 asparagus spears, each cut into three pieces
2 slices pancetta, chopped
25g/1oz black olives, stones removed
5 cherry vine tomatoes, halved
½ lemon, juice only
salt and freshly ground black pepper
2 tbsp white wine vinegar
1 free-range egg
Preheat the oven to 200C/400F/Gas mark 6.
Place the bread pieces in a bowl, drizzle over two tablespoons of the oil and toss to coat. Scatter the bread over a baking tray and bake in the oven for 6-8 minutes, or until golden-brown and crisp.
Heat the remaining oil in a frying pan and fry the asparagus and pancetta together for 4-5 minutes, then stir in the olives and tomatoes. Cook for a further 2-3 minutes, then squeeze in the lemon juice and season with salt and freshly ground black pepper.
Bring a small non-reactive pan of water to the boil and pour in the vinegar. Stir with a wooden spoon to create a whirlpool effect, then gently crack the egg into the centre and poach for 2-3 minutes, or until the whites are set and the yolk is still runny. Remove with a slotted spoon and drain on kitchen paper.
To serve, arrange the asparagus, pancetta, olives and tomatoes on a serving plate. Top with the poached egg and scatter over the bread croutons.
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