BLT salad with poached egg and croutons
Published: December 19, 2014 at 2:33 PM
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Serves 1
Easy
Total time: 20 mins
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The best BLT with a twist. A salad with pancetta instead of bacon and topped with a poached egg and homemade croutons for a perfect midweek meal.
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Make our BLT salad with poached egg and croutons, then also try our spring onion loaf BLT.
Ingredients
Nutrition
-
20g ciabatta
cut into 2cm cubes
-
1 tbsp garlic oil
-
½ lemon
zested and juiced
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¼ tsp black pepper
crushed
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2 slices pancetta
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a handful of leaves rocket
-
6 cherry vine tomatoes
sliced
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1 egg
poached to serve
-
olive oil
Nutrition: per serving
- kcal286
- fat21.1g
- carbs16.5g
- fibre4.6g
- protein8g
- salt1.3g
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Method
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step 1
Heat the oven to 200C/fan 180C/gas 6. Toss the ciabatta cubes with the garlic oil, lemon zest, pepper and a pinch of salt. Scatter on a baking tray and bake for 10-15 minutes, or until golden and crisp. Grill the pancetta for a few minutes on each side until crisp. Put the rocket and tomatoes onto a plate. Add the crisp pancetta, the poached egg and scatter over the croutons. Mix the lemon juice with 1 tsp olive oil, season, and pour over the salad.
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