I was asked the other day what my favorite ingredient is. After thinking about it for a little while it hit me, off course...It's eggs! Ever since I was a kid I have loved eggs, boiled, scrambled, sunny side up, it's all good with me. I never get tired off it. But I am a egg snob. I want organic free range eggs and never overcooked. I love a soft boiled egg, simple with some good salt and buttered toast. This simple salad is one of my go to favorites. So easy and simple.

A simple, but very tasty salad-and a great dish to serve for brunch. (Just be sure the eggs and pancetta are still warm.)


Serves 4

10 ounces pancetta, diced
1 large bag mixed salad greens
4 soft boiled eggs, cut in half
Salt and pepper, to taste

Dressing:
4 tablespoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon grated lemon zest

  1. Sauté pancetta in medium-sized pan. (You don't need to use any oil as the pancetta will give off enough.) Cook until crispy.
  2. Drain on paper towels until cool.
  3. Place the salad on plates and add the warm eggs and pancetta.
  4. Sprinkle with salt and pepper.
  5. In a small bowl, whisk together oil, balsamic and lemon zest.
  6. Serve the salad with the dressing.

TIP:

Photography by Colin Cooke

Made it? Tell us about it–