Asparagus, pancetta and olive salad with poached egg and croûtons


Preparation method

  1. Preheat the oven to 200C/400F/Gas mark 6.

  2. 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.

  3. 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.

  4. 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.

  5. To serve, arrange the asparagus, pancetta, olives and tomatoes on a serving plate. Top with the poached egg and scatter over the bread croutons.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 1

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