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Today's Special: Poached Eggs with Pancetta and Tossed Mesclun

Today's Special: Poached Eggs with Pancetta and Tossed Mesclun

The last time I was in Buenos Aries I had the most amazing salad at Bar Uriarte. I hastily wrote down the ingredients on a scrap of paper and was determined to recreate the salad once I arrived back stateside. Even though I lost the piece of paper, the memory of this salad still lives on in my brain. I even begged my sister to go back to Uriarte and steal a menu, but she refused to support my crazed cooking antics. When I saw this recipe for poached eggs with pancetta on top of a bed of crispy greens, I immediately thought of the deliciousness that was had that sunny summer afternoon in Argentina. Although the Uriarte salad was a little different, I'm going to give this recipe a few tries, tweaking it until I come up with the salad that I so clearly envision in my mind. It's simple, easy, and makes for a wonderful weeknight dinner, so

Poached Eggs with Pancetta and Tossed Mesclun
from Food & Wine magazine

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.
  2. 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.
  3. Meanwhile, in a large skillet, heat the olive oil until shimmering.
  4. 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.
  5. 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.

Serves 4.

Join The Conversation
Buddha-saved-me Buddha-saved-me 7 years
sounds lovely and its nice that its a vegetarian dish. thank you
nati nati 10 years
I really like bar uriarte!, the place is great!
Hera119 Hera119 10 years
ive never had any food like that.. looks good except pancetta...
SU3 SU3 10 years
Looks good! But I have to agree with crispet - I'm not too crazy about the soft yolks...
lorioz lorioz 10 years
mandiesoh mandiesoh 10 years
ooo this sounds good.
quietriott quietriott 10 years
i had a similar salad here in new york and have tried to recreate it. a tip: if you can't find pancetta/are too lazy to go looking you can just use thick cut smoked bacon, it gives a good salty, smokey texture like pancetta. the version i have made has the pancetta/bacon, mesclun, parmagianno-regianno flakes, and oil/vinegar. i think tonight i am going to try throwing in some craisins and maybe some chinese noodles to give it a bit more texture, as well as the poached eggs! it's a great, easy meal to make.
celebrity_soup celebrity_soup 10 years
yum! very healthy and yummy stuff going on here, great!
partysugar partysugar 10 years
mdbzmom: you should have checked our dictionary!
mdbzmom mdbzmom 10 years
Sounds great, I love salad and eggs but never thought of a version like this. I guess I lead a sheltered life; I had to google mesclun!!!
crispet1 crispet1 10 years
Sounds good, except for the eggs part.
AshNik AshNik 10 years
looks=+sounds good! i wanna try it too! Nikki
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