Creative mom explores how to live a sustainable life with a focus on food.
Leftover panzanella for breakfast: Put an egg on it
With all the wonderful flavors of a pepper and egg sandwich, but with more veggies, this combination is a winner.
Mon, Jun 30, 2014 at 10:16 AM
I believe that everything is fair game for breakfast
. Eating healthy leftovers from dinner the next morning can be a great way to get vegetables in your first meal of the day and curb food waste.
One of my favorite seasonal dishes to make is Sourdough Panzanella with Summer Vegetables
. The Italian bread salad has roasted bell pepper, zucchini, yellow squash, tomatoes, and red onion in it. I made it for the first time this season on Saturday night, and there were leftovers.
This morning, I decided to throw some of the leftovers into a pan to heat it for breakfast. While I was stirring it around, I had an idea. Why not fry up an egg and put it on top? I pushed the panzanella to one side of the pan and cracked an egg into it, letting it cook sunny side up. I wanted to make sure there was plenty of runny yolk to flow over the panzanella on my plate.
The result? Brilliant! It was like a deconstructed pepper and egg sandwich, but with a bigger variety of veggies. Every bite was mouthwatering. I would serve this to guests; it was that good.
- Leftover Sourdough Panzanella with Summer Vegetables
- One egg per serving
- Heat a small amount of olive oil in a pan large enough to fit the amount of leftover panzanella you’re cooking.
- Reheat the panzanella.
- Push the panzanella to the side of the pan (or put it on serving plates if you’re doing several eggs), and crack your eggs into the pan.
- Cook eggs to desired doneness (I think sunny side up and very runny is perfect for this dish, but if you prefer your eggs cooked longer, go for it.)
- When the egg is done, put it on top of the panzanella as pictured above.
Do you have any ideas for changing leftover panzanella into something breakfast-y? Throw in some crumbled up bacon, perhaps?
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