Salad Greens with Warm Eggs and Pancetta |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Scrambled eggs with Italian bacon, tossed with greens and a delicious homemade vinaigrette. Great breakfast, lunch or supper. Ingredients:
2 tablespoons olive oil |
3/4 teaspoon balsamic vinegar |
3/4 teaspoon red wine vinegar |
3/4 teaspoon red wine |
salt & freshly ground black pepper |
1 tablespoon olive oil |
1/2 tablespoon dried herbs, such as rosemary,thyme,basil,oregano |
1 3/4 ounces pancetta, cut into strips |
3 large eggs |
coarse salt |
fresh ground black pepper |
2 cups mixed salad greens, torn into bite sized pieces |
Directions:
1. Whisk together the olive oil, vinegars, wine, salt, and pepper until the oil is emulsified; set aside.
2. In a skillet, saute the herbs and pancetta in the oil over medium heat, 2-3 minutes until the pancetta is transparent; whisk eggs and season with salt and pepper; pour eggs into the skillet and scramble until just cooked; set aside.
3. Place greens into serving bowl and drizzle with dressing to taste; toss to combine; add eggs and toss to combine; serve immediately.
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