Breakfast Panzanella Bowl With Soft Poached Eggs

Directions

1. Whisk Balsamic Vinaigrette ingredients together in a mixing bowl using a whisk or immersion blender until emulsified. Season to taste with salt and pepper.

2. Combine bread, red and yellow peppers, spinach, sliced cucumbers, and cherry tomatoes in a large bowl.

3. Break eggs, one at a time, into a fine wire mesh strainer. This will allow thin egg whites to strain through making for best-looking finished eggs. Heat 2 to 3 inches of water in large saucepan or deep skillet to boiling. Adjust heat to keep liquid simmering gently. Slip eggs, close to surface of pan, into water.

4. Cook eggs until whites are completely set and yolks begin to thicken but are not hard, approximately 3 minutes for soft. Do not stir. Lift eggs from water with slotted spoon; drain well on platter lined with paper towels. Keep warm.

5. Measure approximately 2 cups of bread and vegetable mixture per order into a mixing bowl. Toss with 1/3 cup Balsamic Vinaigrette. Arrange salad in a service bowl. Place two eggs over salad, top with basil sprinkle with capers.

Ingredients

• 1 cup canola oil
• ½ cup olive oil
• ¼ cup balsamic vinegar
• ¼ cup lemon juice
• 3 Tbsp. Dijon mustard
• 1 Tbsp. honey or brown sugar
• 2 tsp. minced garlic
• Kosher salt, to taste
• black pepper, to taste
• 4 cups artisan bread, torn into bite-sized pieces and toasted to golden brown
• ¾ cup red bell peppers, ½” dice
• ¾ cup yellow bell peppers, ½” dice
• 1 ½ cups baby spinach leaves
• ¾ cup English cucumbers, sliced in half-moons
• ¾ cup cherry tomatoes, halved
• 1 ½ cups Balsamic Vinaigrette
• basil leaves, as needed
• 6 Tbsp. capers
• large eggs