Croissant with Broccoli, Guanciale, Poached Egg and Pecorino Fondue

Method

1. Cut Romanesco broccoli into small florets. Boil in salted water without a lid until very soft (almost falling apart). Drain and reserve some cooking water.
2. Slice guanciale very thinly (or have it sliced at the deli). Fry in a non-stick pan over medium heat until golden and crispy. Remove and reserve the rendered fat.
3. Prepare the pecorino fondue: heat fresh cream in a small saucepan until a film forms on the surface. Remove from heat, add grated pecorino cheese, and stir until smooth and creamy. Keep warm.
4. Bring a pot of water to a gentle simmer with a splash of white wine vinegar. Crack a very fresh egg into a small bowl.
5. Stir the water to create a gentle vortex, then slide in the egg. Poach for 3–4 minutes until white is set but yolk remains runny. Drain on paper towel.
6. Split and toast a croissant in a hot pan with a little of the guanciale fat until golden and crisp.
7. Assemble: on the toasted croissant, spread a layer of pecorino fondue. Add the cooked broccoli, then the poached egg. Top with crispy guanciale and drizzle with a little more fondue. Serve immediately.