Salad Greens with Warm Eggs and Pancetta

Scrambled eggs with Italian bacon, tossed with greens and a delicious homemade vinaigrette. Great breakfast, lunch or supper.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 2  tablespoons olive oil
• 3⁄4 teaspoon  balsamic vinegar
• 3⁄4 teaspoon red wine vinegar
• 3⁄4 teaspoon red wine
•  salt & freshly ground black pepper
• 1  tablespoon olive oil
• 1⁄2 tablespoon dried herbs, such as rosemary,thyme,basil,oregano
• 1 3⁄4 ounces pancetta, cut into strips
• 3  large eggs
•  coarse salt
•  fresh ground black pepper
• 2  cups  mixed salad greens, torn into bite sized pieces

Directions

1. Whisk together the olive oil, vinegars, wine, salt, and pepper until the oil is emulsified; set aside.
2. 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.
3. Place greens into serving bowl and drizzle with dressing to taste; toss to combine; add eggs and toss to combine; serve immediately.