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Added on 09/18/09
10 to 15 pieces torn ciabatta or other crusty white bread 5 tablespoons olive oil 2 cloves of garlic, peeled and sliced Salt and pepper to taste 10 slices speck, prosciutto, or pancetta, torn or cut into pieces Juice of 1 lemon 4 eggs 4 ounces baby...
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10 to 15 pieces torn ciabatta or other crusty white bread 5 tablespoons olive oil 2 cloves of garlic, peeled and sliced Salt and pepper to taste 10 slices speck, prosciutto, or pancetta, torn or cut into pieces Juice of 1 lemon 4 eggs 4 ounces baby arugula 3 ounces Parmesan cheese Procedure 1. Preheat the oven to 400°F. In an ovenproof dish toss the bread pieces, garlic, and 2 tablespoons of the oil. Bake until the bread begins to get crispy; about ten minutes. Lay the slices of speck across the bread pieces and continue baking for an additional 5 minutes. 2. In the meantime, bring a saucepan of water to boil for poaching the eggs. Whisk the lemon juice, remaining olive oil, and a pinch of salt and pepper in a salad bowl to make a dressing. Shave the Parmesan cheese using a vegetable peeler into thin shavings. 3. Poach the eggs in simmering water for 4 minutes, or until the whites are completely set and the yolk is still soft. Toss the arugula with the bread, speck, and dressing. Serve... See less 
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