- 3 slices parma ham
- 50ml/2fl oz olive oil
- 3 garlic cloves, whole
- 1 croissant, cut in half crosswise
- 50ml/2fl oz white wine vinegar
- 2 free-range eggs
- salt and freshly ground black pepper
- For the garlic bread, preheat the oven to 200C/400F/Gas 6 and lay the parma ham on a baking tray.
- Place the ham in the oven and roast for eight minutes until crisp.
- Allow the ham to cool – it will harden slightly.
- Heat the olive oil in a small frying pan and add the garlic. Add the croissant halves to the pan and fry until a deeper golden-brown on both sides.
- For the poached eggs, bring a small saucepan of water and the vinegar to a simmer over a medium heat.
- Carefully crack the eggs into two small ramekins, being careful not to break the yolks.
- Gently add the eggs to the water. Turn down the heat and place a lid on the pan.
- Cook the eggs for two minutes until the white is firm.
- Remove the eggs with a slotted spoon and press the base of the spoon against a sheet of kitchen paper to drain.
- To serve, place the ham and fried croissant on a plate and arrange the egg on top. Season to taste with salt and freshly ground black pepper.