Tipsy Leeks on Toast

1. Trim the roots and any woody greens off the leeks, then slice them in half and rinse out any grit. Finely slice them. Pick the thyme leaves off a couple of thyme sprigs.

2. Place a deep frying pan on a medium heat. Add the pancetta slices to the hot pan and fry for 2-3 mins, turning once, until crisp. Lift out of the pan and set aside, leaving the rendered fat in the pan.

3. Drizzle a little olive oil into the pan, if there's not quite enough pancetta fat, then add the leeks. Season with salt and pepper and fry, stirring often, for 5-6 mins until the leeks have started to soften and picked up a little colour. If they start to catch, turn the heat down and add a few tbsp water.

4. Add the thyme leaves and bay leaf to the leeks. Pour in the cider. Bring up to a bubble, then turn down the heat and gently simmer for 20 mins, stirring occasionally, till the leeks have softened and the cider has mostly evaporated.

5. While the leeks simmer, put a medium-sized pan of water onto boil. Toast the sourdough bread and place it on 2 serving plates. Depending on how big your slices of bread are, and how hungry you are, you may want to toast 2 or 4 slices.

6. When the water in the pan is boiling, turn the heat down so just a few bubbles are breaking the surface. Crack the eggs into cups (like the bread, you can use 2 or 4 eggs to top your toast). Swirl a spoon in the pan to create a whirlpool and carefully slide them into the simmering water. Very gently poach them, keeping the water just at a simmer, for 2-4 mins till the whites are set and the yolks are still runny (you can lift the egg out of the water with a slotted spoon and gently prod it to check how well done it is). If you prefer your yolks firmly set, cook for a few mins more. Lift the poached eggs out of the pan with a slotted spoon and drain on a plate lined with kitchen paper.

7. Lift the bay leaf out of the leeks. Add the mustard and stir well to mix. Taste the leeks and add a pinch more salt and pepper, if you think they need it. Spoon them over the sourdough toast. Top each slice with the crisp pancetta and a poached egg and serve straight away.