Heat olive oil in a frying pan and fry a thick slice of sweet challah until golden.

Then pour a little more oil into the same pan and fry the pancetta over a high heat until crispy.

Top the challah with the cooked beetroot cut into slices, then the sliced goat’s cheese and the oyster mushrooms.

Bring water to a boil in a small pot, crack an egg into a cup sprinkle it with lemon juice and gently pour it into the boiling water (the water must boil gently).

Boil the egg for about 2-3 minutes and spoon it over our brioche.

Sprinkle the whole thing with thyme.