Savory Croissant with Broccoli, Guanciale and Poached Egg

Method

1. Bring a pot of water with a generous splash of white vinegar to a gentle boil. Break three eggs into the water and cook until the whites are set but yolks are still runny. Remove with a slotted spoon.
2. Bring a pot of salted water to a rolling boil. Add the broccoli romanesco florets and cook until very tender but still bright green. Drain.
3. Meanwhile, remove the rind from the guanciale and cut into thin slices. Render in a non-stick pan over medium heat until crispy and golden. Set aside.
4. In a small saucepan, heat the fresh cream until a thin film forms on the surface. Add grated pecorino romano and stir until creamy and smooth. Keep warm.
5. Mash the cooked broccoli with a fork, season with salt and extra virgin olive oil.
6. Cut the croissant in half horizontally. Spread the pecorino fondue on the bottom half. Top with the mashed broccoli, then the crispy guanciale, and finally place a poached egg on top.
7. Close the croissant with the top half, or serve open-faced. Enjoy immediately with a glass of chilled white wine if desired.