WARM DRESSED SALAD WITH POACHED EGGS

Preparation Method :

• Carefully cut the crust from the Granary loaf and discard. Cut the bread into cubes.
• Heat the chilli oil in a large frying pan. Add the bread cubes and cook for about 5 minutes, tossing the cubes occasionally, until they are crisp and golden brown all over.
• Meanwhile, bring a pan of water to the boil. Break each egg into a jug and carefully slide into the water, one at a time. Gently poach the eggs for about 4 minutes until lightly cooked.
• Divide the salad leaves between 2 plates. Remove the croutons from the pan and arrange them over the leaves.
• Wipe the pan clean with kitchen paper. Then heat the olive oil in the pan, add the garlic and vinegar and cook over high heat for 1 minute. Pour the warm dressing over the salads.
• Place a poached egg on each salad. Top with thin Parmesan shavings and a little freshly ground black pepper.