Ingredients

• 4 slices pancetta
• or streaky bacon
• 2 cloves garlic
• finely chopped
• 4 large slices from a puffball
• about 1cm/½in thick
• 2 eggs
• beaten and seasoned with salt and pepper
• 100g/3½oz white breadcrumbs (from a day old loaf)
• 4 whole eggs
• salt and freshly ground black pepper
• olive oil for frying
• a few salad leaves
• lightly dressed

Directions

• Chop the bacon or pancetta into thick matchsticks and fry in a little olive oil until crispy. Throw in the chopped garlic and fry until it starts to take colour. Remove the garlicky pancetta and put on kitchen paper.
• Bring the four whole eggs to the boil in a small pan of cold water and boil them for just 4 minutes to get soft-boiled eggs.
• Dip the puffball slices in the beaten egg
• then coat well in the breadcrumbs. Fry in the same oil left from frying the pancetta (with perhaps a little extra added)
• turning once until crispy and golden brown.
• Drain each slice quickly on kitchen paper
• then place on warmed plates. Peel the soft boiled eggs carefully and cut them in half. Place two halves
• yolk upwards
• on each fritter and season well with salt and freshly ground black pepper. Sprinkle over the garlicky bits of pancetta.
• Serve with a few dressed salad leaves on the side.