How to make it

  • 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.

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