PAT'S EGG AND PANCETTA BREAKFAST SCRAMBLE

PAT'S EGG AND PANCETTA BREAKFAST SCRAMBLE image

Yield 4 servings

Number Of Ingredients 11

1 1/2 t red wine vinegar
1 1/2 t balsamic vinegar
1 1/2 t red wine
1/2 t salt
1/4 t freshly ground black pepper
1/4 C extra virgin olive oil
4 C mixed salad greens in bite-size pieces
1 T mixed dried herbs like tarragon, rosemary, thyme, basil, sage or oregano
3 1/2 ounces pancetta, sliced and cut into 1-inch strips
6 eggs
Salt and freshly ground pepper to taste

Steps:

1. In a small bowl, whisk together vinegars and wine. Whisk in salt and pepper, followed by only two tablespoons of the olive oil. Place salad greens in a large bowl, pour dressing over greens, and toss thoroughly to coat. 2. In a large frying pan, place remaining olive oil, herbs and pancetta over medium heat. Cook, stirring, until fat has rendered and pancetta begins to crisp, 5 to 7 minutes. Remove pan from heat and crack eggs into it, on top of pancetta and herbs. Stir eggs with a whisk to scramble them. Return pan to a low flame for a minute, but remove before eggs become entirely dry. Add salt and pepper to taste. Spread contents of pan over dressed greens, and toss to mix. Serve immediately.