Grilled Broccoli Rabe And Radicchio With Pancetta Dressing Topped With A Soft-Cooked Egg

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2 slices day-old country or rustic bread, crusts removed

Olive oil

Coarse salt

6 slices pancetta (about 1/4 pound), cut into 14-inch dice

1/2 cup white balsamic vinegar

1 tablespoon mustard seeds

1 teaspoon crushed red pepper flakes

2 tablespoons sugar

1 teaspoon fresh thyme leaves, roughly chopped

6 tablespoons (3/4 stick) unsalted butter, melted

1/4 cup finely chopped red onions (about 1/2 medium onion)

1/4 cup finely chopped fennel (about 1/2 bulb)

1 pound young broccoli rabe, washed, dried, and leaves removed (keep for another use)

2 heads radicchio, cored and leaves separated

2 tablespoons blended olive oil and grape seed oil

2 teaspoons minced garlic

4 large eggs

20 shavings Parmigiano-Reggiano

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