1. Place torn bread on an oven tray and drizzle with olive oil. Using hands toss lightly to distribute oil evenly over bread and sprinkle with flaked sea salt. Bake in a preheated oven of 200ºC/400ºF for 10 - 15 minutes or until golden. Set aside. 

  2. Place slices of prosciutto on a baking sheet lined with baking paper and cook in a 200ºC/400ºF oven for 5 - 10 minutes or until crisp. Remove from oven, allow to cool then break into shards.

  3. Prepare dressing; place all ingredients except oil into a blender and process until mixed. With the motor running, slowly add oil drop by drop initially, then in a slow stream. Adjust consistency by adding 2 tablespoons of warm water.

  4. Poach eggs; bring a medium saucepan of water to the boil. Crack egg into a cup. When boiling reduce heat to a very slow simmer and form a whirlpool. Drop cracked egg into the whirlpool and allow egg to wrap around itself and cook for 3 minutes. Using a slotted spoon, remove egg and place on paper towel until ready to use. Repeat process with remaining eggs.

  5. Combine lettuce, crispy bread, prosciutto and a little shaved parmesan in a large bowl. Drizzle with a little dressing and toss to coat lettuce. Divide lettuce between 4 serving bowls and top each with a poached egg and a little shaved parmesan. Drizzle with extra dressing and serve with a crisp, chilled bottle of Diamond Label Sauvignon Blanc.