Swiss Chard with Pancetta and an Egg

Cut the pancetta into one centimetre thick slices, remove the rind and cut into pieces across the slices  Picture  .

Remove the stalks from the swiss chard and discard, fold the leaves in half, rool up and cut into slices. Wash under running cold water  Picture  .

Quickly brown the pancetta in a tablespoonful of olive oil. Drain on some kitchen paper and then keep warm in a low oven along with the serving dishes.

Put 1½ tablespoonfuls of olive oil in a thick bottomed saucepan over a medium heat. Add the swiss chard and stir for three or four minutes until the chard is softer but still crunchy. Take off the heat, very lightly season with salt and a couple of squeezes of lemon. Cover the saucepan and put to one side.

Fry the eggs in a little olive oil and then trim the white a bit.

Put some swiss chard on the serving dishes, followed by a fried egg and then sprinkle over some pieces of pancetta. Serve immediately  Zoom  .