Method

• 1.
  Bring a large saucepan of water to the boil over high heat. Salt the water well and add the beans. Boil for 3 minutes or until just tender. Drain beans and refresh in a bowl of iced water. Once cooled, transfer beans to a clean tea towel to dry. Split a few beans in half lengthways, then chill beans until required.
• 2.
  For the dressing, place egg yolks, vinegar, garlic, mustard, anchovies, parmesan and Worcestershire sauce in a blender. Whiz until combined. With the motor running, slowly add the oil, continuing to whiz until the mixture thickens. If it’s too thick, add a little water to loosen. Chill until required.
• 3.
  Preheat oven to 200°C/180°C fan-forced and line a baking tray with baking paper. To make the croutons, cut bread into 2cm cubes and toss in a bowl with olive oil and melted butter. Season, then spread out in a single layer on the prepared tray and bake, tossing at least 2-3 times during cooking, for 8-10 minute, until golden brown and crisp. Sprinkle 1 tbs parmesan over the warm croutons and set aside at room temperature until required.
• 4.
  Place the eggs in a small saucepan and cover with water. Bring to the boil, then cook for 3 minutes for soft boiled, or 6 minutes for a harder egg. Cool under cold running water, then peel. Set aside at room temperature until ready to serve.
• 5.
  Place speck in a frypan over medium-high heat and cook, stirring occasionally, for 6-8 minutes, until golden (avoid golden brown, as you don’t want the speck to be too dry). Drain on paper towel.
• 6.
  Quarter the eggs. Place the beans on a serving plate, creating some height. Add dressing to taste. Top with croutons, egg, speck and remaining parmesan. Finish with parsley and season to taste. Serve immediately.