Instructions

1. Place the cut up pancetta into a frying pan big enough to fry all four eggs later. Cook the pancetta over low heat until it has given up all it’s fat and has become somewhat crispy. Remove the pancetta with a slotted spoon, to a small glass bowl.
2. Add the chopped shallots to the hot fat, and let cook until softened, about 5 minutes.
3. Using a tablespoon, scoop up about 4 spoonfuls of the pork fat and put it in a small glass bowl.
4. Crack the eggs into the remaining pork fat and cook until the whites are completely cooked and beginning to brown at the edges. But make sure the yolk doesn’t break and remains soft.
5. In the meantime add the vinegar and mustard to the bacon fat, and stir.
6. Toss the spinach leaves with the still warm dressing, along with the pancetta and any fat that is in that small bowl. Add salt and pepper and adjust for taste.
7. Divide the dressed salad between two bowls, and place two eggs on top of each and serve.
8. Serve with crusty Italian bread.