Dinner Tonight: Bread Salad with Speck, Parmesan, and Poached Egg
You can never have too many side dish recipes, so give Dinner Tonight: Bread Salad with Speck, Parmesan, and Poached Egg a try. This recipe serves 4. One serving contains 464 calories, 19g of protein, and 41g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of baby arugula, olive oil, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Preheat the oven to 400°F. 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.
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.
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.