Food

Tip

Diced end-of-season zucchini would be an excellent addition to this simple dish.

Warm Panzanella with Poached Egg

goop

Make this in early fall, when there’s a slight chill in the air but the last of the wonderfully sweet cherry tomatoes can still be found at the market.

Serves 1

2 tablespoons olive oil, plus more as needed

1 cup torn day-old baguette (3/4-inch pieces)

¼ cup thinly sliced red onion

1 cup cherry tomatoes, cut in half (about 20)

1 large garlic clove, thinly sliced

1 tablespoon red wine vinegar

1 poached egg

parmesan cheese to garnish

torn basil to garnish

1. Heat the olive oil in a medium saucepan over medium-high heat.

2. Add torn bread and sauté for about 5 minutes, or until golden and crispy.

3. Add red onion, cherry tomatoes, sliced garlic, and a generous pinch of salt and pepper.

4. Turn down the heat to medium-low, and cook another 3-5 minutes, or until onion and tomatoes are tender.

5. Add red wine vinegar to deglaze the pan and remove to a serving dish.

6. Top with poached egg, grated parmesan cheese, torn basil, and some coarse salt and freshly-ground black pepper.

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