Panzanella leftovers for breakfast: Put an egg on it

Creative Mother examines how sustainable life to live, with a focus on food.

With all the flavors of pepper and egg sandwich, but with more vegetables, this combination is a winner.

Mon, June 30, 2014 10.16 clock

Photo: Robin Shreeves

I think everything is fair game for breakfast. Eat healthy leftovers the next day can be a good way to get vegetables into the first meal of the day and the food waste.

Is to do one of my favorite dishes of the season to summer vegetables Panzanella sourdough. Italian Bread Salad Roasted red peppers, zucchini, yellow squash, tomatoes and red onions in it. I did it for the first time this season on Saturday night and had leftovers.

This morning I decided to take a little bit of heat in a saucepan for breakfast. While moving, I had an idea. Why not fry an egg and put it on? Panzanella pushed the side of the pan and broke an egg into it and cook sunny side. I wanted to make sure that there is still a lot of yellow liquid flowing on my plate, on the panzanella.

The result? Brilliant! It was like a deconstructed pepper and egg sandwich, but with a greater variety of vegetables. Every bite was delicious. I serve this for guests; it was very good.

Ingredients

• Remains Panzanella bread with summer vegetables
• One egg per serving

Instructions

1. Heat a small amount of olive oil in a pan large enough to accommodate the panzanella amount of leftover cooking.
2. Hot Panzanella.
3. Press the panzanella on the side of the pan (or put it in bowls, if you make multiple eggs), and crack eggs into the pan.
4. Cook eggs to desired doneness (think sunny side up and very liquid is perfect for this dish, but if you prefer boiled eggs and later.)
5. When the egg is ready, place it on the panzanella as shown above.
6. Have fun!

Do you have ideas for change have is a little small for them in panzanella? Throw in some bacon up, perhaps?

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