Place eggs in medium saucepan and cover with warm water. Set over high heat and bring to boil. Cover with a tight-fitting lid and remove from heat. Let stand for 5 minutes. Drain and place eggs under cold, running water until cool enough to handle; peel and set aside. Meanwhile, set large non-stick skillet over medium heat. Add pancetta and cook for 5 minutes or until browned. Using a slotted spoon, transfer pancetta to paper towel-lined plate. Add shallots to the skillet. Cook for 2 minutes. Stir in mustard, honey, salt and pepper until well combined. Pour in vinegar and water. Simmer for 2 minutes or until slightly reduced. Add kale and tomatoes; toss to coat. Cook for 1 to 2 minutes or until slightly wilted. Divide kale evenly between plates. Cut each egg in half and place over kale. Scatter pancetta over each serving.
Tip: Compliment the earthiness of the kale by sautéing mushrooms with the pancetta