Arrange the bresaola slices on your plates.

Beat the eggs well.

Get a 26cm non-stick frying pan nice and hot on a medium heat, then add a drizzle of olive oil and wipe it around and out with a ball of kitchen paper.

Pour in just enough egg to thinly cover the base of the pan, swirling it up around the sides and pouring any excess back into your bowl, almost like an egg pancake.

As soon as it’s set, use a rubber spatula to ease it away at the sides, and out on to a board.

Repeat with the remaining egg.

Cool, roll up and finely slice.

Trim and finely slice the chicory.

Dress with the lemon juice and ½ a tablespoon of extra virgin olive oil, then toss with the egg ribbons, taste and season to perfection with sea salt and black pepper.

Pile in the centre of the bresaola, shave over the Parmesan, then finish with a little extra virgin olive oil.