Dinner Tonight: Bread Salad With Speck, Parmesan, And Poached Egg – a delicious recipe with bread, olive oil, garlic, Salt, speck, lemon. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
1. Preheat the oven to 400u00b0F. In an ovenproof dish toss the bread pieces, garlic, and 2 tablespoons of the oil. Bake until the bread begins to get crispy; about ten minutes. Lay the slices of speck across the bread pieces and continue baking for an additional 5 minutes.
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2. In the meantime, bring a saucepan of water to boil for poaching the eggs. Whisk the lemon juice, remaining olive oil, and a pinch of salt and pepper in a salad bowl to make a dressing. Shave the Parmesan cheese using a vegetable peeler into thin shavings.
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3. Poach the eggs in simmering water for 4 minutes, or until the whites are completely set and the yolk is still soft. Toss the arugula with the bread, speck, and dressing. Serve with the shaved Parmesan and poached eggs. Serve immediately.
403
kcal
Calories
35
g
Fat
2
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 10 to 15 pieces torn ciabatta or other crusty white bread, 5 tablespoons olive oil, 2 cloves of garlic, peeled and sliced, Salt and pepper to taste, and more.
Yes, Dinner Tonight: Bread Salad With Speck, Parmesan, And Poached Egg falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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