Panzanella with eggs
This is a classic Panzanella (Italian tomato and bread salad) to enjoy at a dinner party with the added bonus of some jammy eggs
SERVES
2
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
7
MINUTES
Ingredients
4 eggs, boiled until jammy, deshelled and halved
500g ripe mixed heirloom tomatoes
2 tbsp capers
1 small red onion, thinly sliced
250g good quality leftover bread
handful of fresh basil leaves
For the dressing:
2 tbsp extra virgin olive oil
juice of ½ lemon
1 tsp Dijon mustard
1 garlic clove, crushed
sea salt
black pepper
Method
Whisk together the ingredients for the dressing and set aside. To achieve jammy eggs, bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.
Grill the bread a little on a hot grill bad and tear into bite-sized pieces.
Quarter the tomatoes or slice if they are particularly big and place in a large salad bowl with the capers, thinly sliced onion and grilled bread. Drizzle all over with the dressing and scatter loads of basil leaves on top.
