Ingredients

Method

Wash the salad leaves thoroughly. Put frisée in a large salad bowl. Heat the olive oil in pan over a medium heat, add the Pancetta and cook slowly until crisp all over, about 10 minutes. Add the red onion and cook until softened, a minute or two. Add vinegar and mustard to the pan and bring just to a boil, stirring, then turn off heat.

Meanwhile, bring some salted water to a boil in a small, deep frying pan, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.

Pour the salad dressing over the salad leaves and toss to coat. Place a bunch of leaves in the centre of 4 warm plates and place one egg on top of each bunch of leaves. Season the eggs and serve immediately.