Ingredients

• 8 slices of ciabatta bread (or other dry bread)
• 320g - 11oz bacon
• 1 tbsp mustard
• 1 cup flour
• 2 cups breadcrumbs
• 3 tbsp of wine or cyder vinegar
• 3/4 cup vegetable oil (for dressing)
• 4 cups canola oil (or any good deep frying oil)
• 2 garlic cloves
• 1 bunch of chives
• 1 shallot
• 2 baby Romaine or Cos lettuces
• 6 fresh organic eggs
• Tray of ice cubes
• Salt & Pepper

Steps

• Step 1

  Place a large pot of water on high heat and bring to a gentle simmer.

• Step 2

  Add 2 tbs of vinegar to the simmering water.

• Step 3

  For iced water, in a mixing bowl, add enough water to fill three quarters.

• Step 4

  Add all the ice to the same bowl and keep aside.

• Step 5

  Once your water in pot is simmering, create a slight whirlpool by giving it a light stir.

• Step 6

  Crack an egg and gently add it by lowering it into the water (you can add four eggs at once) then cook for 2 minutes.

• Step 7

  Once eggs have cooked, transfer immediately to the iced water to stop them cooking for at least 5 minutes.

• Step 8

  Remove eggs from water, place them on a paper towel to absorb any water, refrigerate.

• Step 9

  Trim off any rind or fat from bacon and slice into lardons (keep aside).

• Step 10

  Peel and chop the shallot as fine as you can.

• Step 11

  To another large mixing bowl, add the mustard, add the shallots, add one tbsp vinegar and season with salt & pepper.

• Step 12

  Using a whisk, start whisking all ingredients as you slowly drizzle in the vegetable oil. The dressing should emulsify like a mayonnaise.

• Step 13

  Add a frying pan to medium heat, add the bacon and fry until it becomes a little crispy. Drain fat.

• Step 14

  Trim the end of your cos lettuce, pull apart the leaves and wash them thoroughly in water. Then dry in clean kitchen towels or use a salad spinner.

• Step 15

  Chop all the chives, trim off roots or any dead ends first.

• Step 16

  Tear up the lettuce leaves using your hands, add them directly into the salad dressing mixing bowl.

• Step 17

  Add the chives.

• Step 18

  Add the warm bacon lardons and mix well ensuring each leaf is coated in the dressing. Plate up and leave aside.

• Step 19

  Slice the ciabatta bread, and toast in toaster or on hot griddle pan for a more rustic look.

• Step 20

  Slice the garlic cloves in half lengthwise and rub each piece of toast with the exposed garlic clove depositing a slight garlic oil coating (keep toast warm).

• Step 21

  Get your flour, breadcrumbs ready for crumbing.

• Step 22

  For eggwash, add two eggs in a bowl and beat using a fork.

• Step 23

  Add the canola oil to a saucepan and bring to 190ºC – 375ºF (quite hot).

• Step 24

  Remove poached eggs from fridge, coat in flour, egg wash and breadcrumbs.

• Step 25

  You need to double crumb it, so back in eggwash and breadcrumbs.

• Step 26

  Using a utensil, place the egg in the hot oil and fry for 30 seconds.

• Step 27

  Remove egg and place on top of salad.

Little Tips

You can poach the eggs the day before and refrigerate.
You can pre-crumb your eggs in advance allowing you to fry them just before serving.