Grilled Panzanella With Poached Egg Recipe

Stale bread: Provides a crunchy texture and absorbs the flavors of the dressing.

Cherry tomatoes: Adds a burst of sweetness and juiciness to the salad.

Cucumber: Brings a refreshing crunch and lightness to the dish.

Red onion: Offers a sharp, tangy flavor that complements the other ingredients.

Poached eggs: Adds a rich, creamy element with a runny yolk that enhances the salad.

Olive oil: Acts as the base for the dressing, adding a smooth, fruity flavor.

Red wine vinegar: Provides acidity and balance to the dressing.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of spice and depth to the salad.

To achieve perfectly poached eggs, use the freshest eggs possible. Fresh eggs have firmer whites, which help them hold their shape better during poaching. Additionally, adding a splash of vinegar to the simmering water can help coagulate the egg whites more quickly, ensuring a neat and tidy poach.

• stale bread - Substitute with toasted baguette slices: Toasted baguette slices provide a similar crunchy texture and can absorb the dressing well.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a good alternative.

• sliced cucumber - Substitute with zucchini slices: Zucchini slices offer a similar crunch and mild flavor, suitable for this salad.

• thinly sliced red onion - Substitute with shallots: Shallots have a milder taste and can add a subtle sweetness to the dish.

• poached eggs - Substitute with soft-boiled eggs: Soft-boiled eggs have a similar runny yolk and creamy texture, making them a good replacement.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in dressings.

• red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar adds a slightly sweeter and richer flavor, enhancing the overall taste of the salad.

• salt - Substitute with sea salt: Sea salt provides a similar level of seasoning with a slightly different mineral profile.

• pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile, adding a unique twist to the dish.

• Allow the grilled bread cubes to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Store the panzanella salad components separately. Keep the grilled bread cubes in an airtight container at room temperature.
• Place the vegetables (tomatoes, cucumber, and red onion) in a separate airtight container and refrigerate. This keeps them fresh and crisp.
• Store the dressing (olive oil and red wine vinegar) in a small jar or container with a tight-fitting lid. Shake well before using.
• For the poached eggs, it’s best to prepare them fresh. However, if you need to store them, place the poached eggs in a bowl of cold water and refrigerate. Reheat gently in simmering water before serving.
• When ready to serve, combine the grilled bread cubes and vegetables in a mixing bowl. Drizzle with the dressing and toss well.
• Top with freshly poached eggs for the best texture and flavor.

• Preheat your oven to 350°F (175°C). Spread the leftover panzanella on a baking sheet. Cover it loosely with aluminum foil to prevent the bread cubes from becoming too hard. Heat for about 10-15 minutes or until warmed through.

• If you prefer using a stovetop, heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Toss the panzanella in the skillet, stirring occasionally until it is heated evenly. This method helps maintain the bread cubes' crispiness.

• For a quick microwave option, place the panzanella in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• To reheat the poached eggs, bring a pot of water to a gentle simmer. Place the poached eggs in the simmering water for about 1 minute to warm them up without overcooking the yolks. Alternatively, you can use a microwave by placing the poached eggs in a bowl of hot water and microwaving for 20-30 seconds.

• If you have an air fryer, preheat it to 350°F (175°C). Place the panzanella in the air fryer basket and heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help keep the bread cubes crispy.

• For a more gourmet touch, reheat the panzanella in a cast-iron skillet over medium heat. Add a splash of olive oil and toss the salad occasionally until it's warmed through. This method adds a lovely depth of flavor to the bread cubes and vegetables.

• Grill: used to toast and slightly char the bread cubes, adding a smoky flavor to the panzanella

• Mixing bowl: where you combine the tomatoes, cucumber, red onion, and grilled bread cubes

• Tongs: handy for turning the bread cubes on the grill to ensure even toasting

• Cutting board: provides a stable surface for slicing the cucumber and red onion

• Chef's knife: essential for slicing the cucumber and red onion thinly

• Measuring cups: used to measure out the cherry tomatoes, cucumber, and red onion accurately

• Measuring spoons: used to measure the olive oil and red wine vinegar precisely

• Whisk: useful for mixing the olive oil and red wine vinegar together before drizzling over the salad

• Large spoon: for tossing the salad ingredients together in the mixing bowl

• Saucepan: used to poach the eggs in simmering water

• Slotted spoon: ideal for removing the poached eggs from the water without breaking them

• Serving plates: where you will assemble the panzanella and top it with the poached eggs

Use pre-toasted bread: Save time by using pre-toasted bread instead of grilling stale bread cubes.

Pre-chop vegetables: Chop the tomatoes, cucumber, and red onion in advance and store them in the fridge.

Quick poaching: Use an egg poaching pan to speed up the process of poaching eggs.

Make the dressing ahead: Mix the olive oil and red wine vinegar ahead of time and store it in a jar.

Batch cooking: Grill extra bread cubes and store them for future use in other recipes.