Panzanella Salad with Poached Eggs


Panzanella Salad with Poached Eggs

Don't throw away your old loaf of bread. Do as the Tuscans and celebrate with a bread salad!


4 cups (1 L) crustless loaf Italian bread or French bread, cubed (1 inch/2.5 cm)
1/3 cup (75 mL) extra-virgin olive oil
3 tbsp (45 mL) red wine vinegar
4 anchovies, finely chopped
2 shallots, finely sliced
2 cloves garlic, minced
1 tbsp (15 mL) capers, drained
Pinch each salt and pepper
2 cups (500 mL) halved cherry tomatoes
2 cups (500 mL) seeded English cucumbers, cubed (1 inch/2.5 cm)
1/4 cup (60 mL) chopped fresh basil
4 eggs, poached


Spread bread on baking sheet; drizzle with 2 tbsp (25 mL) of the oil. Bake in 350 degree F (180 degree C) oven, stirring once, until golden and crisp, about 15 minutes; let cool.

In large bowl, whisk together remaining oil, vinegar, anchovies, shallots, garlic, capers, salt and pepper. Add tomatoes, cucumber, basil and croutons; toss to coat. Serve topped with eggs.

Servings: 4

Nutritional Info.

approx. Per Serving

Cal  353

Pro  11 g

Total Fat  25 g

Sat. Fat  4 g

Carb- 22 g

Fibre  2 g

Chol  190 m

Sodium  455 m

%RDI  -

Calcium  8%

Iron  17%

Vit A  16%

Vit C  22%

Folate  38 %