Breakfast Panzanella
The classic Italian bread salad gets a morning makeover with the addition of bacon and eggs. The perfect dish for a spring-themed brunch!
Servings: 4 people
Calories: 610kcal
Ingredients
For the salad:
- 4 slices bacon
- 6-8 basil leaves, plus 1/2 cup chopped fresh basil, divided
- 5 cups cubed crusty sourdough (about 1/2 of a large loaf)
- Olive oil
- 1 cup halved cherry tomatoes
- 8 ounces ciliegine (baby mozzarella balls)
- 3 eggs, scrambled
For the vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Cook bacon in a large saute pan over medium heat. Once bacon is cooked, remove to a plate lined with a paper towel. Do not dispose of the bacon grease in the pan!
- Add 6-8 basil leaves to the saute pan with the bacon grease in it (still on medium heat) and then add the bread cubes. Toast, tossing to coat, until all of the cubes are golden brown. If the cubes seem dry, drizzle on a little olive oil as they continue to toast. You may notice that the basil gets crispy and crumbly as it cooks along with the bread, this is okay! The little bits of basil will add some additional flavor to the salad once it’s done. Once the bread cubes are nice and toasted, spread out on some parchment paper to dry out and cool completely.
- Next, mix up the vinaigrette. Combine all of the vinaigrette ingredients by shaking in a Mason jar or whisking vigorously in a small bowl. Set aside.
- Place the cooled bread cubes in a large bowl. Chop up the now cooled bacon and add it to the bowl as well, along with the ½ cup of chopped fresh basil, cherry tomatoes, ciliegine and scrambled eggs.
- Pour the vinaigrette over the salad and toss to coat evenly. Garnish with additional chopped basil, if desired.
Nutrition
Calories: 610kcal