Chop the pancetta into thick matchsticks and fry in olive oil until crispy.
Add the garlic to the pan and fry until it begins to color.
Remove the pancetta and garlic and drain on kitchen paper.
Boil four eggs in a pan of water for 4 minutes to achieve a soft-boiled consistency.
Dip puffball slices into the beaten egg and coat thoroughly with breadcrumbs.
Fry the puffball slices in the pancetta oil until they are golden and crispy.
Drain the slices on kitchen paper and place them onto warmed plates.
Carefully peel the boiled eggs, cut them in half, and place on the mushroom slices.
Season with salt and pepper and sprinkle with the reserved pancetta and garlic.
Serve immediately with a side of dressed salad leaves.