This is a recipe I remember enjoying with Tracey many years ago, and I have re-created here.

First, make some breadcrumbs. This is best done with a food processor - an essential Cooking for Men gadget! Put two slices of bread into the processor - rip them into chunks first - and process for ten seconds or so.

Then, add half a teaspoon of salt, some freshly-ground black pepper and (optionally) a teaspoon of mixed dried herbs. Process again until you have fine seasoned breadcrumbs. Pour into a flat dish or plate.

You will need a couple of thin boneless pork loin steaks. Trim off any large pieces of fat, thne place on a wooden board and pound with a steak hammer, or some other blunt heavy object. (A rolling pin would do.)

Select a frying pan large enough for the pork, and fill it 3mm deep with vegetable cooking oil. Set on the stove to heat.

Break an egg into a bowl and whisk briefly with a fork. Dip each pork steak into the beaten egg - be sure to cover both sides - and then into the breadcrumbs - again, thoroughly cover both sides. Put the breaded pork into the hot fat - carefully, it will spit!

Cook the pork for about 4 minutes on the first side. Turn once and cook for another four minutes, until both sides are golden brown.

While the pork is cooking, heat three tablespoons of vegetable oil in another frying pan, and fry a couple of eggs.

To serve, place each pork steak on a plate, and top with a fried egg. Grind a little black pepper on each egg, and then place a couple of anchovy fillets (from a tin or jar) over the egg to form a cross.

Serve with green salad and my balsamic Salad Dressing, and boiled Saffron Potatoes (or perhaps Chive Mashed Potatoes).