Cut the bread into cubes and toast it in a small pan with a clove of garlic. In a small saucepan, bring the water to a boil at about 80°C. Add salt and vinegar, then stir to create a vortex and pour in the eggs, turning the white over the yolk with the aid of a skimmer. Cook for about three minutes. Remove the chicory from its cooking liquid and quickly sauté it in a frying pan with the tomatoes; then arrange the poached egg in the centre of a plate and garnish with the toasted croutons. Add a sprinkling of Parmesan cheese and pepper.
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