Salad Greens With Warm Eggs And Pancetta Recipes

Steps:

• 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.

Steps:

• Heat 1 tablespoon of the olive oil a medium saute pan over medium-high heat. Add the diced bacon and gently cook until slightly crisp and browned, about 3 to 4 minutes. While the bacon is cooking, remove the greens from the bag, rinse and then pat dry and add to a large salad bowl. Once the bacon is cooked, use a slotted spoon to remove it from the pan and place into the bowl with the greens, tossing to combine. Take the pan with the bacon fat off the heat and add the remaining olive oil. Add the Dijon mustard to the pan and stir to combine. Add the red wine vinegar, stir to combine. Pour 2 to 3 tablespoons over the salad greens, and toss. Serve the remaining dressing at the table. Using a vegetable peeler, peel large slices of the cheese, place on top of the salad and serve.

Steps:

• Add pancetta and 1 tablespoon oil to a 10-inch skillet and turn the heat to medium. Cook, stirring occasionally, until fat has rendered and the pancetta is golden brown and crisp, about 5 to 7 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate.
• To the same skillet, add remaining 2 tablespoon oil, ramp or scallion whites, and chard stems, and cook until softened, stirring occasionally, about 7 minutes. Stir in garlic, salt and red pepper and cook for another 1 to 2 minutes, until fragrant.
• Add the chard leaves, ramp or scallion greens, and broth, set the heat to medium-low, and cook partly covered, until very soft and silky, stirring occasionally, about 20 minutes. If using fresh peas, add them during the last 5 minutes of cooking; if using frozen peas, stir them in when the greens are cooked.
• Crack eggs into the greens. Season eggs with salt and pepper, then cover pan completely and cook until eggs are cooked to taste, 5 minutes for very runny, 7 minutes for jammy. Sprinkle with pancetta and serve with toast if you like.

Steps:

• In a small bowl, combine dried cherries with warm water to cover. Set aside to soften.
• In a medium skillet over medium-low heat, add 1 tablespoon olive oil and pancetta. Cook until fat is rendered, about 6 minutes. Drain pancetta on paper towels and discard all but 1 tablespoon of fat from the skillet.
• Add 2 tablespoons of olive oil to the skillet and increase heat to medium-high. Return pancetta to pan and cook until crispy. Add garlic and cook until just golden, about 1 minute. Reduce heat, add thyme and stir well. Add 15 good turns of black pepper. Add vinegar, return pan to heat, and deglaze pan, scraping up all the brown bits that cling to the bottom and sides of the pan. Simmer until vinegar reduces by half. Whisk in porcini oil. Season with salt.
• Put mixed greens in a salad bowl. Crumble the goat cheese over the greens. Quickly toss mixture with pancetta dressing so greens barely wilt. Drain cherries. Add cherries, toss again. Immediately transfer to plates and serve.

Steps:

• In a large salad bowl, whisk together shallots, garlic, vinegar, salt and pepper. Whisk in 1/3 cup olive oil and set aside.
• Heat a large skillet over medium heat, then add 1/2 tablespoon oil. Add pancetta and sauté until browned and crisp at the edges, about 5 minutes. Using a slotted spoon, transfer to the salad bowl with the dressing. Do not wipe out the skillet.
• Add scallions and a pinch of salt to remaining fat in skillet. Sauté until tender and pale golden, 2 minutes. Crack in eggs. Fry eggs, spooning some of the olive oil over whites to crisp them at the edges, until just set, 1 to 2 minutes. Add more oil to the pan if needed to be able to spoon some over the eggs.
• Toss spinach and herbs with the dressing and pancetta. Divide onto plates. Top each with a scallion-laced fried egg.

Steps:

• Combine greens in a serving bowl. Heat a skillet over medium; cook pancetta, turning once, until crisp, 2 to 4 minutes per side. Transfer with tongs to paper towels; drain.
• Pour off half of the fat from skillet. Add oil to skillet; place over medium-low heat. When fat is hot but not smoking, add shallots and pine nuts. Cook, stirring, until pine nuts are golden brown, about 2 minutes. With a slotted spoon, transfer pine nuts and shallots to a serving bowl.
• Remove skillet from heat. Immediately add vinegar; scrape up browned bits with a wooden spoon. Drizzle warm dressing over salad. Season with salt and pepper, and toss to combine. Top with pancetta and serve.

Steps:

• Preheat the oven to 200°C/400°F/Gas6.
• Leave the eggs in their shells at this point (you will need to poach them later on).
• Shave the parmesan with a vegetable peeler and put to one side.
• Peel and slice the garlic.
• Remove the crusts from the ciabatta and discard. Tear the bread into finger sized pieces.
• Put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning.
• Bake for 10 minutes until the bread is crisp.
• Lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy.
• Mix the lemon juice with 8 tablespoons of olive oil and season.
• Put a big pan of unsalted water on to boil.
• In a large bowl, toss the salad leaves, pancetta, bread and the dressing together.
• Divide between 4 plates.
• When the pan is simmering, gently crack the 4 eggs into the simmering water to poach.
• Simmer for 4 minutes if you like a soft egg, or to your liking.
• Place an egg on top of each salad and add the parmesan shavings.
• Serve straight away - Don't let the eggs get cold!

Steps:

• Whisk together the olive oil, vinegars, wine, salt, and pepper until the oil is emulsified; set aside.
• 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.
• Place greens into serving bowl and drizzle with dressing to taste; toss to combine; add eggs and toss to combine; serve immediately.