Bistro salad with poached egg, croutons, lardons and walnuts

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Spread the nuts in a roasting tin and toast for 5-10 minutes until fragrant.
2. Meanwhile, heat a frying pan over a high heat, then fry the lardons or pancetta for 5 minutes. Remove with a slotted spoon. Tear the bread into chunks, then toss in the pan fat and fry until golden (add a little olive oil if needed).
3. Bring a large sauté pan of water and a splash of vinegar to a gentle simmer. Crack an egg into a ramekin, then slide it into the water. Repeat with the other eggs. Poach for 4-5 minutes until the whites set, then drain on kitchen paper.
4. Roughly chop the walnuts and tarragon and mix in a bowl with the salad leaves, lardons/ pancetta, croutons and spring onions. Drizzle over the oil and vinegar, toss, season and serve with the eggs.