Carbonara Yolk Toast

Method

1. Preheat the oven to 200°C for 10 min and line a baking tray with baking paper.

   oven

2. Cut the pancetta into 5 mm cubes and fry in a dry 20 cm pan over medium heat for 4 min until crisp. Drain on paper towel and keep 1 tsp of the fat from the pan.

   Add in this stepPancetta (or bacon) 60 g

   medium heat

3. Separate the eggs: slide each yolk into its own small cup, keeping it whole, and put the whites in a bowl. Add the mozzarella, pecorino, half the pepper and the pancetta fat to the whites and mix into a sticky cheese paste.

   Add in this stepEggs 2Shredded mozzarella 60 gGrated Pecorino Romano (or Parmesan) 16 gCoarsely ground black pepper to taste

4. Press the centre of each slice firmly with the back of a spoon to make a well about 6 cm wide and 1.5 cm deep, leaving a 1.5 cm border. Butter the border, spread the cheese paste on it (not in the well) and scatter over the pancetta.

   Add in this stepThick-cut white bread (3 cm, or brioche) 2Butter, softened 10 g

5. Bake the toasts without the yolk at 200°C in the oven for 5 min, until the cheese bubbles and the bread edges turn golden.

   oven

6. Gently slide a yolk into each well and return to the oven for 3 min. It is ready when the yolk surface turns matte, the edges are just set and the centre still wobbles.

   oven

7. Finish with plenty of pepper, a little more pecorino and the chives, and serve at once. Break the yolk and spread it over the bread like carbonara sauce.

   Add in this stepCoarsely ground black pepper to tasteGrated Pecorino Romano (or Parmesan) 4 gChives (or scallions), finely sliced 1 tbsp