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Gallery Warm Salad with Egg and Pancetta Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 1 tablespoon mixed dry herbs, such as rosemary, thyme, basil, savory, and mint 3 1/2 ounces pancetta, sliced and cut into strips 6 large eggs Coarse salt and freshly ground pepper 4 cups mixed salad greens, torn into small pieces 3 tablespoons Pontormo Dressing Pontormo Dressing
Gallery Warm Salad with Egg and Pancetta
Recipe Summary Servings: 4
Gallery
Warm Salad with Egg and Pancetta
Warm Salad with Egg and Pancetta
Warm Salad with Egg and Pancetta
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil 1 tablespoon mixed dry herbs, such as rosemary, thyme, basil, savory, and mint 3 1/2 ounces pancetta, sliced and cut into strips 6 large eggs Coarse salt and freshly ground pepper 4 cups mixed salad greens, torn into small pieces 3 tablespoons Pontormo Dressing Pontormo Dressing
Directions
In a large skillet, combine oil, herbs, and pancetta. Place over medium heat, and cook until pancetta is transparent, 2 to 3 minutes. Meanwhile, whisk eggs in a small bowl, and season with salt and pepper. Add eggs to the skillet and cook, stirring, with a heatproof rubber spatula, until scrambled. Be sure not to let them become too dry. If you see that they are becoming too dry, remove them from the heat and continue stirring.
Place greens in a large bowl. Drizzle with the dressing and toss to combine. Add the scrambled eggs; toss to combine. Serve immediately.
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All Reviews for Warm Salad with Egg and Pancetta
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Warm Salad with Egg and Pancetta
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
