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.
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