Warm Bread Salad with Parmesan Cheese

Preheat the oven to 200 °C. Cut the crust of the ciabatta into small pieces.

Break the soft bread into small but bite-sized pieces and place on a baking tray. Drizzle with olive oil and bake in the oven for 10 minutes until crispy. Cut the slices of bacon smaller and place on top of the ciabatta bread pieces and bake for another 5 min.

Clean the arugula and baby spinach, remove from the stems and place in a suitable bowl. Clean the chicory as well, remove the stalk and cut it roughly into pieces. On top of it also in the baking dish form. After the cooking time, add the bread and the bacon to the bowl, mix well and divide evenly among the plates. Mix the juice of the lemon and the zest with the olive oil as well as the balsamic vinegar and pour evenly over the lettuce. Either make the eggs (4 min) or poach them: Bring water to a boil, using a ladle, slide the beaten egg into hot water. The eggs must be very fresh or it won’t work.

Place the eggs on the lettuce, scoring them lightly so that the egg yolks run out. Use a slicer to shave the Parmesan on top of the leaf lettuce and season with a little fresh pepper.

Our tip: Use bacon with a fine, smoky note!

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