Heat a frying pan and cook the chopped pancetta or bacon until it’s crispy and the fat has rendered, about 3–4 minutes. Remove the meat and set aside, leaving the flavourful fat in the pan.

In the same pan, sauté the sliced leek and spinach in the reserved fat until tender and fragrant. Set aside.

In a small bowl, mix the egg yolk with milk. Dip the leftover panettone slices into the mixture, ensuring they’re well coated.

Sear the soaked panettone in the pan until both sides are golden brown.

Transfer the panettone to a baking tray, sprinkle generously with grated Parmigiano, and bake until crispy on top.

In the same or a clean pan, fry a sunny-side-up egg, just how you like it.

To serve: stack the panettone on a plate, top with the egg, spoon over the leek and spinach, and finish with crispy pancetta and a sprinkle of parsley. Share and enjoy straight from the table!