Dippy egg with cheesy pancetta soldiers

Method

1. Toast the slice of bread, then spread with butter and Marmite. In a bowl, mix together the grated comté, crème fraîche and mustard, then spread this evenly across the toast. Cut into 5 soldiers. Wrap each piece in a thin slice of pancetta. Heat the grill to medium-high, then half-fill a small pan with water and bring to the boil. Gently lower the egg into the water with a slotted spoon. As soon as the water comes back to the boil, set the timer for 4 minutes for a soft-boiled egg with a runny yolk.
2. Meanwhile, put the soldiers under the grill for about 4 minutes until sizzling and crisp. Serve the egg in an egg cup with the soldiers for dipping.