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1
Preheat the oven to 325 degrees F.
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2
Arrange the pancetta in a single layer on a quarter sheet tray lined with parchment,.
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3
Lay another piece of parchment paper over the pancetta.
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4
Cook's Note: Put another quarter sheet tray on top of the parchment to fit snugly.
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5
This will prevent the pancetta from curling while baking.
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6
Put the pancetta in the oven and bake until rendered and crisp, 15 to 18 minutes.
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7
Remove the pancetta from the oven and set aside on a paper towel lined platter.
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8
Add the butter to a medium-sized saucepan over medium-high heat.
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9
Allow the butter to brown for 1 minute and then add garlic, leeks, and shallots.
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10
Cook the vegetables, stirring frequently until they develop a little color, about 4 to 5 minutes.
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11
Add the white wine and scrape the fonds from the bottom of the pan.
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12
Stir in the chicken stock and bring to a boil.
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13
Whisk in the milk, mashed potatoes, lemon juice, cayenne, salt, pepper and chives and stir.
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14
Keep warm.
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15
In a deep saute pan, add enough water to fill up to within 2 inches of the edge.
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16
Bring the water to a slow simmer (a slight bubble) and add the vinegar.
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17
Crack the eggs into the water and poach until the whites are firm and the yolks are still loose, about 3 to 4 minutes.
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18
Remove from the water using a slotted spoon to a plate.
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19
To assemble: Put 2 muffin halves on each plate and put 2 slices of crisp pancetta on each half.
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20
Top each with a poached egg and pour enough gravy over the eggs to cover and form a pool on the plate.
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21
Serve.
