Heat oven to 160C/140C fan/gas 3.
Lay the pancetta on a baking sheet and
stack another baking sheet on top. Cook
in the oven for 15 mins until crisp, then
remove and drain on kitchen paper.
To make the tomato fondue, put the
tomatoes in boiling water, in batches,
for 8 seconds, then quickly transfer to a
bowl of ice-cold water. Peel off the skins,
then quarter and deseed. Cut a couple
of the tomatoes into 0.5cm squares and
reserve for later.
Put the oil in a medium-sized pan.
Add the shallots, garlic and thyme,
and cook for 5 mins until soft. Add
the bay leaves and tomato purée, and
cook for a few mins more. Finally, add
the tomatoes and cook everything for
15 mins until slightly dry. Discard the bay
leaves, then place the tomato mixture
into a blender and blend until smooth.
Sieve, season and keep warm. You can
make and chill this up to two days ahead.
Add the butter to a frying pan and heat
until foaming. Fry the bread until golden all over, remove and drain on kitchen
paper. Add the mushrooms to the same
pan and fry for 2 mins until softened,
adding an extra knob of butter if the
pan is too dry.
Carefully place the egg yolks, one at
a time, into a pan of simmering water.
Cook for 1 min, then very carefully lift
out and drain on kitchen paper.
To plate up, spoon the tomato fondue
onto each of 6 plates and scatter with
the mushrooms. Carefully top each with
an egg yolk, then sprinkle with the
croutons and reserved tomatoes. Finish
with a slice of pancetta and season.