Breakfast Panzanella Bowl With Soft Poached Eggs

6 servings
Breakfast Panzanella Bowl With Soft Poached Eggs
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canola oil
1 cup
olive oil
1/2 cup
balsamic vinegar
1/4 cup
lemon juice
1/4 cup
Dijon mustard
3 tbsp.
honey or brown sugar
1 tbsp.
minced garlic
2 tsp.
Kosher salt
to taste
black pepper
to taste
artisan bread, torn into bite-sized pieces and toasted to golden brown
4 cups
red bell peppers, ½” dice
3/4 cup
yellow bell peppers, ½” dice
3/4 cup
baby spinach leaves
1.5 cups
English cucumbers, sliced in half-moons
3/4 cup
cherry tomatoes, halved
3/4 cup
balsamic vinaigrette
1.5 cups
basil leaves
as needed
6 tbsp.
large eggs



  1. WHISK Balsamic Vinaigrette ingredients together in a mixing bowl using a whisk or immersion blender until emulsified. SEASON to taste with salt and pepper.
  2. COMBINE bread, red, and yellow peppers, spinach, sliced cucumbers, and cherry tomatoes in a large bowl.
  3. BREAK eggs, one at a time, into a fine wire mesh strainer. This will allow thin egg whites to strain through, making for the best-looking finished eggs. HEAT 2 to 3 inches of water in a large saucepan or deep skillet to boiling. ADJUST heat to keep liquid simmering gently. SLIP eggs, close to the surface of the pan, into the water.
  4. COOK eggs until the whites are completely set and the yolks begin to thicken but are not hard—approximately 3 minutes for soft. DO NOT STIR. LIFT eggs from water with a slotted spoon; DRAIN well on a platter lined with paper towels. KEEP warm.
  5. MEASURE approximately 2 cups of bread and vegetable mixture per order into a mixing bowl. TOSS with 1/3 cup Balsamic Vinaigrette. ARRANGE salad in a service bowl. PLACE two eggs over salad, TOP with basil, and SPRINKLE with capers.


Insider Tips

  • SLICE fresh mozzarella or add bocconcini mozzarella. FRY pancetta and capers as garnish, or MAKE the croutons from whole grain for a healthier option
  • ADD chopped bacon and crispy fried sweet onions for a taste of the South version.