Poached Eggs with Pancetta and Tossed Mesclun
© Tina Rupp

Poached Eggs with Pancetta and Tossed Mesclun



  1. 8 large eggs
  2. 1 tablespoon extra-virgin olive oil
  3. 4 ounces thickly sliced pancetta, cut into 1/4-inch dice
  4. 1 large shallot, minced
  5. 2 tablespoons white wine vinegar
  6. 2 tablespoons chopped tarragon
  7. 2 scallions, thinly sliced
  8. 10 cups mesclun (about 6 ounces)
  9. Salt and freshly ground pepper
  10. Toast points or steamed, sliced new potatoes, for serving
  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.
  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.
  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.