scrambled eggs

Here's another recipe I don't recall the details of (#backdating), but I do recall that it's delicious and genius. It starts out with a fancy name, Pontormo Salad with Pancetta + Egg, but I don't recall why it's called "Pontormo" - is that a location? Do you have to use lettuce?

Well, I didn't use lettuce because my entire life goal is to use my all the kale in my garden, so just in case that's why it's a "Pontormo," I present to you my Kale Salad with Soft Scrambled Eggs.

Why is it genius, you ask? Well, because sometimes you want more of the stuff than you do of the eggs in a scramble. Sometimes you've just got to lighten things up a little, but a salad for breakfast just isn't warm and comforting enough. So, just put a few gently scrambled eggs on top of a lot of kale, and voila.

I'm not a huge fan of warm lettuce (get off my burger), so I'm not sure I would ever try the original recipe, but bring on the hearty greens variations. Perfectly dressed with both vinegars, and just enough fat from the rendered pancetta. Genius.

Kale Salad with Soft Scrambled Eggs
slightly adapted from Food52
serves 1

2 1/2 oz. diced pancetta
1 1/2 T. chopped parsley
1 1/2 T. chopped fresh thyme
2 eggs
1 oz. kale, shredded
1 T. red wine vinegar
1 T.  balsamic vinegar
salt and black pepper, to taste

1. In a small skillet over medium-high heat, combine the pancetta and herbs. Cook to render some of the fat from the pancetta, but do not brown.

2. 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. Remove the pan from heat to keep the eggs from overcooking.

3. In a bowl, toss the kale with a drizzle of both vinegars. Add the eggs and toss. Season with salt and pepper, and serve immediately.