Photo: Randy Mayor; Styling: Lindsey Lower
Serves 1 (serving size: 1 bowl)
1. Heat a nonstick skillet over medium-high heat; add pancetta to pan. Cook 2 minutes or until crisp. Transfer to a plate; reserve drippings in pan. Add flour to pan, stirring with a whisk. Stir in coffee and tomato juice. Bring to a simmer; cook until gravy reduces by half. While gravy cooks, heat a nonstick skillet over medium heat; crack egg into pan. Cook 2 minutes; sprinkle with dash of black pepper.
2. Bring water to a boil in a medium saucepan. Stir in oats and dash of salt. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from heat, and top with gravy, egg, and pancetta.