Poached Eggs with Pancetta and Frisee

This is my version of the classic French bistro dish, with the traditional lardons (batons of cured pork belly) replaced with slices of pancetta. The warm poached egg and dressing mix superbly with the slightly bitter frisée. Some versions of this dish will have a more complex dressing, but I think the extra virgin olive oil and red wine vinegar are perfect when mixed with the rendered fat from the pancetta and the yolk of the egg as you break it and eat the salad.

This is a great s