Ingredients

• Chiabatta bread - sliced into 1" wide strips
  
• 4 per serving, Jamon Serrano
  
• 5 per serving, Asparagus
  
• 1 per serving, Egg - poached
  
• il Fustino Arbequina EVOO
  
• salt and pepper
  
• freshly ground black pepper
  
• Fleur de sel
  

Method

1. Toast bread with olive oil, salt and pepper
   
2. Add sliced serrano, asparagus that has been reheated in sauce pan and poached egg
   
3. Finish with Fleur de sel, fresh ground pepper and a good drizzle of olive oil