Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4
© Tina Rupp

How to Make It

Step 1    

Bring a large, deep skillet filled with 2 inches of water to a simmer. Crack each egg into a cup and gently slide it into the water. Cook until the whites are solid but the yolks are still soft, 5 minutes. Using a slotted spoon, transfer the eggs to a paper towel–lined plate to drain.

Step 2    

Meanwhile, in a large skillet, heat the olive oil until shimmering. Add the pancetta and cook over moderately high heat until crisp, about 3 minutes. Add the shallot and cook until softened, 2 minutes. Remove from the heat and add the vinegar, tarragon and scallions.

Step 3    

In a bowl, toss the mesclun with the dressing; season with salt and pepper. Transfer the salad to plates, top with the eggs and serve with toast points.

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