POACHED EGGS WITH PANCETTA & MUSHROOM
Add 2tbsp vinegar to a large pan of boiling water, and crack in 2 large free-range eggs. Cook for 2-3 minutes until the white is set. In a pan, fry 4 strips of quality pancetta, chopped, 150g (5½oz) sliced mushrooms and 2 thyme sprigs over a medium heat. Serve on toast and top with the eggs.