In a small pan place 35g (¼ cup) of chopped pancetta (I buy them ready-packed in the supermarket – otherwise French lardon or English bacon will do fine) with a knob of butter and fry till golden. In the meantime, break a couple of eggs (I like Burford Brown as the yolks are so rich and deep yellow) into a bowl and add a dash of milk. Beat with a whisk till the eggs start to foam (a couple of minutes).

Remove the pancetta with a slotted spatula and transfer to a plate. While the pan is still hot pour in the egg mixture and let sit 15 seconds. Now immediately turn the heat down to low and using a heat-proof spatula (or wooden spoon) stir the eggs around till set to desired level of wobbliness. Mix in the pancetta and a squeeze of chilli sauce (optional), as well as some sea salt and pepper. 

Serve with a sprinkling of chives on two slices of toasted bread.

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