4 Fraternité Petit Pain
100g pancetta, thinly sliced & rindless
25ml maple syrup
50g butter, melted
4 eggs
20ml extra virgin olive oil
3 or so sprigs of thyme, leaves picked
Sea salt to taste



1 Preheat oven to 160°C.
2 Lay slices of pancetta onto a lined baking tray, leaving a gap between each slice, brush with maple syrup. Bake for 5mins, then remove and brush with syrup again and return to the oven for 3mins, repeat until pancetta is crisp (approximately 12-15mins, depending oven and thickness of pancetta).
3 Slice the top off the petit pain and retain. Scoop out the centre - enough room for one egg. Brush the inside of the petit pain with the butter, bake for 5mins then remove.
4 Crack an egg into each petit pain, sprinkle with half the thyme leaves and place in the oven for 12-15mins, or until the egg is cooked to your liking.
5 Five minutes before the eggs are cooked, brush the cut bread tops with butter and place onto the oven tray to bake alongside the eggs for the remaining time.

to serve

Arrange on a platter with candied pancetta and toasted tops to the side, sprinkle more thyme leaves around and drizzle with olive oil - voila!