In one pan, fry up the pancetta until cooked. Warm up another pan on medium heat, with a little olive oil. Using a glass, make a circle in the bread cutting out the middle. Place the bread in the pan with olive oil when warm. Break an egg and put it in the whole of the bread and add salt and pepper to taste. Put a little butter in the pan and let the bread soak it up.

Flip it over after 2-3 minutes. Take a slice or two of Fontina cheese, and melt it on top of the bread (if you cover it the last 30 seconds the cheese will melt quick). Get a plate and put the cooked pancetta down first, then take the cooked bread, egg, and cheese, and put it on top of the pancetta. Drizzle a little honey on top, and place some honeydew melon on the side to add some color.