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Servings: 1 person


  • 2 eggs
  • 6 pepperoni slices
  • 2 slices of bread
  • 2 teaspoons olive oil
  • Romaine lettuce, to serve


  • 2 teaspoons Parmesan, grated
  • 2 teaspoons shallots/onion, finely chopped
  • 1 ½ teaspoons Dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon extra virgin olive oil
  • ½ teaspoon pepper
  • ½ teaspoon Worcestershire sauce
  • 1 large garlic clove, minced
  • 2 anchovy fillets, finely chopped (optional)


  • Add enough water in a saucepan to be able to fully submerge the eggs. Cover and bring to a boil. Gently drop the eggs into the boiling water using a spoon. Place the lid back on and cook for exactly 7 mins.
  • Meanwhile, fill a small bowl with water and ice cubes. Scoop the eggs out and add to the bowl. Let them sit while you get on with the rest of the stuff.
  • Chop the pepperoni into small pieces and fry in a pan until crisp. Set aside. Retain the pan.
  • Add 2 teaspoons of olive oil to the same pan. Scrape up any pepperoni bits using a spatula. Tear the bread into rough chunks and toss in the oil. Cook until crispy and browned.
  • Dressing: stir all the ingredients listed above in a small bowl. Add a little water to thin it out–about 1 tablespoon or so. Taste and adjust seasoning.
  • Gently peel the eggs and halve them.
  • To serve, toss roughly chopped lettuce and the bread with the dressing. Use your hands for this. Top with the eggs and pepperoni and serve immediately.


Bacon can be used in place of pepperoni here. Follow the same steps for browning the bread in the leftover bits and oil in the pan.