Cesare Casella'S Pontormo Salad With Pancetta And Egg

• 1 tablespoon olive oil
• 2 1/2 ounces diced pancetta
• 1 1/2 tablespoons chopped parsley
• 1 1/2 tablespoons chopped fresh marjoram
• 1 1/2 tablespoons chopped fresh thyme
• 2 eggs
• 1 ounce mesclun or other delicate lettuce, cut into 3/4-inch strips
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• Salt and black pepper, to taste

1. In a small skillet over medium-high heat, combine the oil, pancetta, and herbs. Cook to render some of the fat from the pancetta, but do not brown. Crack the eggs into a bowl, but do not whisk. Pour the eggs into the pan and cook, stirring over medium-low heat with a rubber spatula, until the eggs are lightly scrambled and still very soft. Season with salt and pepper.
2. Remove the pan from heat to keep the eggs from overcooking. In a bowl, toss the lettuce with a drizzle of both vinegars. Add the eggs and toss. Season with salt and pepper, and serve immediately.

olive oil, pancetta, parsley, fresh marjoram, thyme, eggs, delicate lettuce, red wine vinegar, balsamic vinegar, salt

Taken from food52.com/recipes/31704-cesare-casella-s-pontormo-salad-with-pancetta-and-egg (may not work)