2 small bread rolls, thinly sliced
8 prosciutto slices
1 tbs olive oil
2 tbs white vinegar
2 baby cos lettuce, washed
2 anchovy fillets, finely chopped
1 small garlic clove, crushed
2 tsp dijon mustard
1 tbs lemon juice
1/3 cup (80ml) extra virgin olive oil
to make the dressing, place anchovy in a mortar and gently crush with a pestle until almost smooth. add garlic and mustard and grind until well combined. add lemon juice and oil and whisk until well combined. season with salt and pepper.
preheat the oven to 180 degrees C. place the bread slices and prosciutto on separate oven trays. drizzle the bread slices with the oil. bake in preheated oven for 6 minutes or until golden brown and crisp. remove from oven and set aside to cool.
meanwhile, bring a saucepan of water to boil over high heat. reduce heat to medium low and add vinegar. use a wooden spoon to stir water to make a whirlpool. crack egg into a cup, then slip egg into the center of whirlpool. poach for - 2 minutes for a soft center of until cooked to your liking. transfer to a plate. repeat with remaining eggs.
cut the lettuce onto wedges. arrange lettuce, crouton, prosciutto and Parmesan on serving plate. drizzle with anchovy dressing. top with a poached egg and serve immediately.