Bring olive oil to medium-high heat in a skillet. Add pancetta, and cook until brown and crispy, stirring occasionally, about 8 minutes.
While the pancetta cooks, cut the ends off the greens and tear or cut into bite sized pieces. Place in a large salad bowl.
Once the pancetta is crisp, add it and the hot fat from the pan to the greens.
Add the lemon juice, a few pinches of salt and pepper and toss to coat.
Top with the soft boiled eggs and serve immediately.