Summer Panzanella Salad with Poached Farm Egg

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Credit: Roy Wohlars, former Executive Chef, South Edison, Montauk, N.Y.
The National Culinary Review, January 2013


1 loaf French bread
3 T. unsalted butter, softened
2 lbs. Indigo Rose tomatoes or any heirloom cherry tomato
60 basil leaves
2 large shallots, thinly sliced
3/4 cup extra virgin olive oil
1/8 cup red wine vinegar
Kosher salt
4 organic, free-range Red Star chicken eggs
Sea salt


Method: Heat grill. Cut loaf in half lengthwise; spread with butter on cut side. Grill lightly, cut-side down. Cut in 1x1-inch squares; put in large mixing bowl. Add tomatoes, basil, shallots, oil and vinegar; toss. Season with kosher salt. Divide salad evenly among four bowls, making a bed in center of each. Poach eggs; place on salad. Finish each egg with a pinch of sea salt. Serve immediately.


4 servings


Salad, The National Culinary Review

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