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Poached Eggs with Pancetta and Tossed Mesclun

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  • Total Time:
  • Servings: 4

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  • 8 large eggs
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces thickly sliced pancetta, cut into 1/4-inch dice
  • 1 large shallot, minced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped tarragon
  • 2 scallions, thinly sliced
  • 10 cups mesclun (about 6 ounces)
  • Salt and freshly ground pepper
  • 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.
Contributed By Photo © Tina Rupp Published May 2004

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