Soft, creamy avocado wrapped in crispy pancetta, perfect for dipping in your morning egg
1 tbsp vegetable oil
1 ripe avocado, cut into slices
100g smoked pancetta rashers
1. Bring a large saucepan of salted water to the boil. Carefully drop the eggs into the water and boil for 5 mins for runny yolks.
2. Meanwhile, heat the oil in a non-stick pan and wrap each avocado slice in pancetta. Fry for 2-3 mins over a high heat until cooked and crisp.
3. Serve the eggs in egg cups with the pancetta avocado soldiers on the side for dipping.