Fresh Peas with Crispy Pancetta

Place the diced pancetta in a frying pan over low-medium heat and cook for 5 minutes until the fat renders and the meat becomes crispy.

Remove the pancetta from the pan and drain on kitchen paper, ensuring you reserve the rendered fat in the pan.

Add the cubed sourdough and crushed garlic to the frying pan with the reserved fat and toast over medium heat until the bread is golden and crisp.

Stir the ground fennel seeds into the toasted bread cubes and set the mixture aside.

Bring a saucepan of water to a boil (100°C/212°F), then add 25g of butter and the fresh peas, cooking for 5 minutes until tender.

In a small saucepan, boil the white wine vinegar over high heat until the volume has reduced by half.

Place the chopped shallots, mace, peppercorns, and thyme in a mixing bowl and pour the reduced vinegar over them.

Whisk the egg yolks into the vinegar mixture until the preparation thickens and reaches a ribbon consistency.

Slowly pour the melted butter into the yolk mixture in a steady stream while whisking constantly to form a smooth emulsion.

Season the hollandaise sauce with salt, freshly ground pepper, and lemon juice according to preference.

Briefly submerge the pre-poached eggs in boiling water (100°C/212°F) for 1 minute to reheat.

Distribute the peas, pancetta, and sourdough croutons between two plates, top each with a poached egg, and finish with the hollandaise sauce.