When you make a big panzanella salad - turn the leftovers into breakfast the next morning by adding some fresh basil and fried eggs! So easy and delicious!

summer / breakfast

Breakfast Panzanella

If you caught Monday’s post, you might have noticed that I made a pretty big panzanella. I think it looked a little smaller in the photos, but it was truly a massive amount of food, especially since there’s just two of us here. As we were cleaning up after that dinnertime photo shoot, I was storing away containers full of leftovers and I said to Jack (half joking), “are you ready to have panzanella for breakfast tomorrow?” And then half-joking turned into all seriousness when we both realized that all of the tomato-ey bread-y goodness with runny FRIED EGGS on top would be delicious.

And it was.

So if you have some leftover panzanella hanging around after this weekend, consider turning it into breakfast the next morning 🙂

4.5 from 2 reviews

Breakfast Panzanella

  PrintCook time 10 minsTotal time 10 mins Author: Serves: 2 or moreIngredients
  • Leftover Panzanella, about 1 cup per person
  • 1 to 2 fried eggs per person
  • sliced fresh basil
Instructions
  • First, take the leftover panzanella out of the fridge. Transfer about 1 cup to each plate and let it come to room temp while you make the eggs and pour your coffee.
  • Fry the eggs and top them onto the plates with the panzanella. Add freshly sliced basil and pinches of salt and pepper. Enjoy!
    • 3.4.3177
     

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