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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Television presenter Peter Purves and actor Patricia Brake compete.