Recipe

Soft Scrambled Eggs With Mixed Lettuces And Herbs Recipe

	Laika / All my dishes 1 year, 5 months ago Based on a 16th century Tuscan recipe, this dish is essentially eggs scrambled with a lightly dressed salad and topped with croutons. The blend of crispy bread with creamy eggs and leafy greens is unexpectedly delicious and makes for a lovely light ... More Prep:10m Cook:5m Servings:2	Laika
	tuscan mediterranean light easy

Does this look good? Yeah! / Nope

Fans

auntybea

Ingredients

For the vinaigrette:

3/4 tsp. red whine vinegar

3/4 tsp. balsamic vinegar

3/4 tsp. red wine

1 tbs. extra virgin olive oil

a pinch of salt

fresh pepper to taste

For the rest:

2 tbs. extra virgin olive oil

1/2 cup finely diced stale bread, without the crust

21/2 tbs. pancetta

2 tsp. Herbes de Provence

5 large eggs

1 1/2 ox. mixed baby greens

1/4 tsp. salt

fresh pepper to taste

Directions

Whisk together the ingredients for the vinaigrette and set aside.

Heat the oil in a medium sized skillet over medium heat. When it's hot, add the bread and fry, tossing and stirring, until golden. Remove with a slotted spoon and drain on a paper towel.

Reduce heat to medium-low, add the pancetta, and cook for three mintues, stirring. Add the dried herbs and cook another minute.

Beat the eggs together in a mixing bowl. In another bowl, toss the greens with the prepared vinaigrette and set it near your skillet.

Add the eggs to the skillet and scramble them by stirring continuously with a wooden spoon while gradually adding the dressed greens. Be very careful not to overcook the eggs--they should remain soft and creamy. If your skillet becomes too hot, lift it off the heat and continue stirring.

Divide into two dishes and top with croutons. Serve immediately.

Recent Gawkers