Eggy crumpets with avocado, poached egg, pancetta and Mexican salsa recipe

Ingredients

• 1 small tin sweetcorn, drained
• 4 spring onions, chopped
• 4 medium vine tomatoes, chopped
• 1 small bunch coriander, chopped
• 1/2 red chilli, chopped
• 1 tbsp olive oil
• 1 pinch sea salt and black pepper
• 8 rashers smoked pancetta
• 2 avocados
• 6 fresh eggs (we like Fairburn's Famous British Blue Free Range Eggs)
• 1 tbsp milk
• 4 crumpets
• 1 tbsp rapeseed oil, for frying
• 1 tbsp butter, for frying
• 1 tsp white wine vinegar