12 thin slices pancetta

2 tablespoons (30 ml) white vinegar

4 eggs

8 slices loaf or country bread

2 cups (500 ml) grated Gruyère cheese

Mayonnaise, to taste

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.

Place the slices of pancetta, side by side, on the baking sheet. Bake for about 15 minutes or until crisp. Set aside on paper towels.

In a pot of salted water, add the vinegar to simmering water. Break 2 eggs in 2 saucers. Slide the eggs into the water and poach for about 3 minutes or until the desired doneness. Normally, the yolks should be runny. Place poached eggs on paper towels. Repeat with the remaining eggs. Set aside.

Preheat the oven’s broiler.

On the same baking sheet, place the bread slices. Broil. Turn the slices and sprinkle four with the cheese. Continue cooking for about 5 minutes or until the cheese is golden brown and the bread is toasted.

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