Calories 152 per portion
Fat 9g (3g sat) per portion

Ingredients

• Sliced ready-to-cook pancetta 6–7 rashers, cut into strips
• Oyster mushrooms 125g (4½oz), wiped, trimmed and sliced
• Freshly ground black pepper
• Egg 1
• Bread 1 thick slice, toasted

Instructions

1. Heat a non-stick frying pan until hot and add the pancetta. Cook for 2-3 minutes until crisp, stirring every now and then.
2. Add the mushrooms to the pan and fry for about 5 minutes until they start to turn golden. Season with pepper only as the pancetta is already salty.
3. Meanwhile, bring a small pan of water to a simmer, crack in the egg and poach according to taste.
4. Pop the hot toast onto a warmed plate and spoon over the hot pancetta and mushroom mix. Top with the poached egg, season with black pepper and serve at once.