Featured in Feast 03 – April 2017
6tbsp of olive oil
4 eggs, straight from fridge
3tbsp of red wine vinegar
1 small baguette or 2 thick slices of rustic bread, plus olive oil for frying
1 garlic clove, peeled and halved
1tbsp of chopped flat-leaf parsley
Separate the endive leaves by placing the whole head on a board, trimming off the root, and halving across the width to make more manageable sized pieces. Sprinkle them into a roomy bowl. Slice the baguette down its length (if using), or take the rustic bread slices, and rub the cut surfaces with the garlic, then cut into cubes sized to suit you. Fry in some olive oil until crisp and golden, then drain onto kitchen paper.
Fill a shallow pan with water, bring to the boil and turn down to a simmer. Break the eggs one at a time into the gently simmering water (break each into a cup first and slide them into the water if you’re nervous about this).
Whilst they’re poaching, fry the bacon briskly in the hot olive oil, also until crisp and golden, then throw the lot onto the endive and stir in. Quickly add the vinegar to the pan and swirl round, then add to salad. Stir in the croutons and parsley, divide between the 4 plates and slide a poached egg on top of each one.
Sprinkle on a little Maldon salt and a grinding of pepper and eat immediately