Ingredients

• 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

Directions

• 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.