Lunch: Olive Oil Poached Eggs on Toasted Sourdough with Crisp Pancetta and Tomato-Mustard Seed Relish

Ingredients

Canola oil, for brushing baking sheet
8 thin slices pancetta (about 1/8 inch thick)
Freshly ground black pepper

Instructions

For the pancetta: Preheat the oven to 400 degrees F.
Brush a baking sheet lightly with canola oil and put the pancetta on it in a single layer, leaving a little room between slices. Sprinkle the tops with a little black pepper. Bake until just crisp, about 8 minutes. Remove and let cool.
For the tomato-mustard seed relish: Heat the oil in a large saute pan over medium heat, add the mustard seeds and cook until the seeds begin to pop. Add the tomatoes, chiles, sugar, salt and pepper and cook until the tomatoes begin to just soften. Remove from the heat, add the chives, parsley and vinegar and transfer to a bowl. Let cool slightly. Serve warm or at room temperature.
For the olive oil poached eggs: Put the olive oil and garlic in a small saute pan over medium heat. Heat until the garlic begins to sizzle and turns light golden brown; remove the garlic. Continue to heat the oil until an instant-read thermometer inserted in it registers 175 degrees F.
Crack each egg into a ramekin, carefully slide the eggs into the warm oil (it's best to do one at a time) and cook until the yellows are just set, about 3 minutes. Remove each egg with a slotted spoon and place on top of a slice of the sourdough toast. Season with salt and pepper.
Top each egg with 2 pieces of pancetta and top the pancetta with some of the tomato-mustard seed relish. Garnish with chopped chives and parsley.

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