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22 August 2014,12:44 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
15 minutes

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.


  • 1 small loaf Granary bread
  • 50 ml sesame oil
  • 4 eggs
  • 150 grams mixed salad leaves
  • 4 tablespoon sesame oil
  • 4 garlic cloves, crushed
  • 2 tablespoon balsamic or sherry vinegar
  • 100 grams Parmesan cheese, shaved
  • Freshly ground black pepper

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