2.Remove crusts from bread, cut bread into small squares. Place on oven tray, toast about 5 minutes.
3.Meanwhile, cook prosciutto in medium heated frying pan until crisp, chop coarsely.
4.Combine yogurt, juice, anchovy and mustard in medium bowl. Add lettuce, toss to combine.
5.Serve lettuce mixture topped with toast, prosciutto and egg.
If you don’t feel like toasting the bread cubes in the oven, toast the whole slices in the toaster or under a grill then cut the bread into small squares. Make sure you drain the anchovy fillet well between pieces of absorbent paper. If you want to have this delicious recipe at home, poach the egg instead of boiling it. Hold the yogurt dressing until you’re ready to eat.