1-2 French stick/s or Italian baton/s
Extra Virgin Olive oil
2-3 large, garlic cloves, peeled + halved length-ways
FOR THE EGG MAYO
10 free-range eggs
2 tbsp English mustard
Juice 1/2 lemon
Pinch smoked paprika
1 tbsp capers, well rinsed
1 tbsp caster sugar
3 tbsp white wine vinegar
Small bunch fresh dill leaves
150ml/5fl oz olive oil
Salt + ground white pepper
Pre-heat oven to 180˚C/350˚F
Place eggs in a large pot.
Cover them with water by 1 inch. Cover pan with a lid and bring water to a rolling boil over high heat; when the water is boiling, cook eggs for 10-12 minutes over medium-high heat. Remove and place in a bowl of cold water.
When cool, peel eggs under running cold water and place 7 in a large mixing bowl, retaining 3 which you need to set aside.
Slice bread stick into 1-2 cm slices on an angle. Rub each piece with the cut garlic and brush with a little olive oil.
Heat a cast iron griddle pan until smoking. Grill each piece of bread until char lines appear on first side, then flip over and toast for a further 30 seconds. Repeat with all bread. Set aside.
Lie Parma ham slices on the baking trays and bake until crisp. This will take about 12-15 minutes. Keep an eye on them as they can go from un-crisped to very crisp very quickly. Remove and set on paper towel.
Place 7 cooked eggs into a large mixing bowl.
Remove egg yolk only from 3 retained egg yolks. (Add the cooked white to the other 7 cooked eggs from step 8 above) and add to the bowl of a food processor. Add the mustard, lemon juice, paprika, capers, sugar, vinegar and dill. Whizz mixer on high speed. Drizzle oil via the spout in a very slow, steady stream until you form a thick, glossy mayo. Season to taste with salt and ground white pepper. Add more oil if you think it needs it.
Mash cooked 7 eggs (plus spare 3 whites) in the mixing bowl, then add the salad cream/mayo. Toss to combine.
Arrange on a serving board or platter with lemon wedges.