Poached Egg and Pancetta Salad with Champagne Vinaigrette

I have been teaching myself to poach eggs for a while now, finding it to be easier and at the same time harder than I expected.  Place an egg in hot water and stir – pretty basic, right?  But wait, why is there so much egg white floating around the water now?  And how in the world can I get this to the plate without breaking the yolk?  After much trial and error I finally found the method that works best for me.  But in reading on line I can tell you, there are many varying opinions on the matter and the method.  However you get there I promise you will be pleased with the rewards – and I think this salad is the perfect vehicle for highlighting the deliciousness that is a poached egg.  Warm pancetta and crisp, peppery arugula are tossed in a sweet, acidic champagne vinaigrette then topped with the egg.  The highlight of the entire meal is when you cut into the egg, breaking the yolk and allowing it to run down into the salad.  Perfection on a Saturday afternoon!

My vision for this salad was really driven by the poached egg and pancetta.  To me these are sophisticated and decadent ingredients that would pair wonderfully with a glass of bubbly.  This craving for champagne let me to the idea of a champagne vinaigrette.  I am, admittedly, lacking in the salad-dressing-making department and turned to the epicurious app on my phone for a little assistance. This app is so handy and it quickly provided me with this lovely, easy recipe for champagne vinaigrette.  To begin, assemble the following: one clove garlic, minced, two tbs fresh lemon juice, two tbs dijon mustard, two tbs honey, 3 dashes hot sauce, one quarter cup champagne vinaigrette (found at most grocery stores – definitely fresh market and whole foods), one half tsp salt, one half tsp freshly ground black pepper and one half cup extra virgin olive oil.

Whisk all of the ingredients together except for the olive oil.  Once combined, slowly add the olive oil, whisking as your pour, allowing the mixture to emulsify.  Done!  Easy as pie.  Set the dressing aside and mix with the arugula just before serving.  If you toss the greens too early they will begin to wilt.

On to the pancetta.  I am a huge fan of pancetta for many reasons, the main one being how easy it is to work with.  Unlike strips of bacon which, even when ‘thick-cut’, can be a bit thin and small, pancetta comes in a long round tube and is easily diced.  You can typically find it at the deli counter.  I always ask for one inch slices.  This way I can cube them on my own and use as much or as little as I need.  For this recipe I chopped one quarter of a pound pancetta.

Saute the pancetta in a little olive oil over medium heat for five minutes.  Remove from the pan and set on a plate lined with papper towels, allowing the excess fat to drain.

Time to poach some eggs!  Fill a medium pot two-thirds of the way with water and set on the stove.  Bring the water to a boil.  Once boiling, drop the water temperature to medium-low, allowing the bubbles to subside.  You want the water hot but not boiling.  There are many opinions on the best method to achieve this temperature and I find this way to be the best for me.  Other schools of thought suggest bringing the water to just before boiling and then holding it there, never allowing it to boil.  I had a really hard time monitoring this temperature.  You do have to keep an eye on the flame throughout the poaching process though, as you don’t want it to get too cold.  I adjust the heat throughout and, with practice, have developed a decent eye for it.  Practice makes perfect, right?

Crack an egg into a small bowl.  This allows you to remove any wayward pieces of shell and will make placing the egg in the water easier.

Add a small splash of white vinegar to the water and stir.  The addition of vinegar is another hotly debated issue in the rough and tumble world that is poaching eggs.  I have now taken a decisive side.  The vinegar is supposed to help hold the egg together better and I found this to be true.  Pieces of egg white will still escape but not nearly as much as without the vinegar.

With the bottom of a wooden spoon, stir the water, creating a whirlpool in the middle of the pot.  Gently place the egg into the center of the swirling water.  Continue to move the spoon around the egg, gently coaxing the white around the yolk, creating a beautiful little ball.  Allow to poach for 3-4 minutes for a runny yolk (longer if you prefer the yolk more set).  Be sure to gently swirl the water continuously and to monitor the heat, keeping it at a steady, hot but not boiling, temperature.

Once the egg has poached, gently remove it with a hand strainer and place on a plate lined with paper towels so the excess water can drain off.  Repeat with the remaining eggs.

I sprinkle the eggs with salt and pepper as soon as they are out of the water.  If you were making these for a dinner party, you can poach the eggs ahead of time and then set them in warm water just before serving to re-heat.  I haven’t tried this yet and can imagine the transfer of the eggs to and from the pot, twice, would be a challenge with a casualty or two.  But its definitely worth a shot and would be an impressive addition to the first course of a dinner party!

We’re almost there!  Place three cups of arugula in a bowl.

Add the pancetta, one quarter cup of freshly grated parmesan cheese, and enough dressing to coat the leaves without weighing them down.  I typically start with a couple of tbs and add dressing as I go, ensuring that I don’t overdress the salad.  Toss to combine and then plate, topping with the poached eggs.  The tricky part here is transporting the poached eggs from the plate to the salad without breaking them along the way.  I use a spoon to gently move them off of the paper towel, carefully lifting each side of the egg and then sliding the spoon underneath.

I think the runny yolk says it all.  The constant stirring and heat monitoring were well worth it – this salad was delicious!  A wonderful lunch for a our lazy Saturday at home.  Best of luck with your egg poaching ventures – and I’d love to know any tips and tricks you pick up along the way.  Enjoy!

Continue reading for the ingredient list and step-by-step instructions!

Serves Two

Champagne Vinaigrette

• one clove garlic, minced
• two tbs fresh lemon juice
• two tbs dijon mustard
• two tbs honey
• 3 dashes hot sauce
• one quarter cup champagne vinaigrette (found at most grocery stores)
• on half tsp salt
• one half tsp freshly ground black pepper
• one half cup extra virgin olive oil.