Nothing adds smoky, salty flavour quite like bacon. Although a long-time companion of eggs and toast at the breakfast table, it can be a magic ingredient in so many meals.
- Preheat oven to 180°C. Place tomatoes on a baking tray and drizzle with olive oil. Place pancetta on a separate lined tray. Roast for 5 minutes or until tomatoes start to split and pancetta is crispy. Cool tomatoes for 5 minutes, then halve.
- Blend the anchovy, mustard, vinegar and 1 egg until just combined. With the motor running, slowly add oil through feed tube until you have a thick dressing. Set aside.
- Place the remaining eggs in a pan of cold water. Bring to the boil, then cook for 3 minutes until soft-boiled. Remove from heat, drain and refresh under cold water. Carefully peel eggs and set aside. Blanch beans in boiling salted water for 2 minutes until just tender. Drain and refresh.
- Divide lettuce, beans and tomato among 4 bowls. Halve eggs, then divide among bowls. Top with the pancetta, drizzle with dressing, scatter with parsley, then serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set