by Heather Schmitt-Gonzalez / Saturday, May 21, 2011
Warm Bread, Pancetta, & Poached Egg Salad w/ Parmesan
adapted from Happy Days with the Naked Chef
1 loaf Ciabatta bread (or another crusty, airy bread)
extra virgin olive oil
2 garlic cloves, sliced paper thin
freshly ground black pepper
12 slices pancetta
juice of 1 lemon
4 eggs (plus water & white vinegar for poaching)
4 large handfuls mixed baby greens & lettuces
Parmesan Cheese (part of a wedge)
Preheat oven to 400° F. Cut bread into cubes then drizzle with olive oil. Add garlic and season with some salt and pepper then toss it all to combine. Spread out onto a baking sheet and pop into the oven for ~10 minutes, or until it has started to get golden edges. Lay the slices of prosciutto on the tray with (or right on top of) the bread and cook another 5-10 minutes until everything is crisp.
Meanwhile, combine lemon juice w/ some olive oil (about 3 parts oil to 1 part lemon juice), then season with salt and pepper and whisk or shake to combine (I am partial to putting it all in a little jar and shaking it up).
Put a small pot of water on to boil and pour in a slug of white vinegar (this helps the poached eggs hold their shape). Crack your eggs into a small dish or cup for sliding (one per dish/at a time). Turn the heat down until it barely bubbles and carefully slide your eggs in one at a time. Cook for ~4 minutes for a runny yolk. Lift out with a slotted spoon and set it on a kitchen towel to drain.
Toss your dressing with your lettuces and the bread and pancetta from the oven. Divide evenly among plates, then top each with a poached egg and use a veggie peeler to shave as much Parmesan as you'd like over each salad.
I am sharing this post with:
*IHCC: it's another POTLUCK w/ Jamie this week!
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.