Pesto Hollandaise Sauce: Melt butter in small saucepan set over medium-high heat until bubbling. Combine egg yolks, lemon juice and mustard in blender; purée until smooth. With motor running, slowly pour in bubbling butter until fully combined. Season with salt and pepper; stir in pesto. If too thick, thin with a little water; keep warm.

Place pancetta on parchment paper–lined baking sheet; bake in 400°F oven for 10 minutes or until crisp. Drain on paper towel. Set aside.

Meanwhile, blanch rapini in saucepan of boiling salted water for 2 to 3 minutes or until tender-crisp. Cool quickly in cold water; drain well. Heat 1 tbsp olive oil in skillet set over medium heat; add rapini. Sprinkle with salt, pepper and chili flakes; sauté for 3 to 5 minutes or until tender. Set aside.

In large skillet, heat remaining oil over medium-high heat; fry polenta rounds, turning once, for about 6 minutes or until crispy and golden. Place on plates and cover to keep warm.

Fill saucepan with enough water to come 3 inches up side. Heat until water simmers gently; stir in vinegar. Break each egg into small dish; holding dish just above simmering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired doneness. Remove eggs with slotted spoon; drain well on paper towel.

Top each round of polenta with pancetta, rapini, poached egg and Pesto Hollandaise sauce.