Panzanella Salad with Poached Eggs

Panzanella Salad with Poached Eggs 580 Author: Canadian Living Credits: Panzanella Salad with Poached Eggs 580

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2009

Ingredients

  • 4 cups cubed (1 inch/2.5 cm) crustless loaf Italian bread
  • 4 cups cubed (1 inch/2.5 cm) crustless loaf French bread
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 4 anchovies finely chopped
  • 2 shallots finely sliced
  • 2 cloves garlic minced
  • 1 tablespoon caper drained
  • pinch each salt and pepper
  • 2 cups halved cherry tomatoes
  • 2 cups cubed (1 inch/2.5 cm) seeded English cucumbers
  • 1/4 cup chopped fresh basil
  • 4 eggs poached

Method

Spread bread on baking sheet; drizzle with 2 tbsp (25 mL) of the oil. Bake in 350°F (180°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.

Nutritional facts Per serving: about

  • Sodium 455 mg
  • Protein 11 g
  • Calories 353.0
  • Total fat 25 g
  • Potassium 418 mg
  • Cholesterol 190 mg
  • Saturated fat 4 g
  • Total carbohydrate 22 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 38.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Panzanella Salad with Poached Eggs

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