I have always loved a good panzanella salad, but it was one I had at Marlow & Sons in Brooklyn last summer that really blew me away. The crunchy bread and juicy tomatoes were topped with a perfectly runny poached egg.

I know tomatoes aren’t quite in season yet, but I am getting impatient. I decided to make a variation on this salad for Mother’s Day with some decent tomatoes I found at Formaggio’s and beautiful pea greens. I dressed the salad in a very simple sherry vinaigrette as to not overpower the vegetables. A poached egg on top upped the elegance factor, making it a more than worthy starter to the steak I made for the next course.

I look forward to making many more salads like this as more spring and summer vegetables come available!

Panzanella Salad with Pea Greens and a Poached Egg
I didn’t measure the ingredients, so this recipe is very approximate.

  • Ciabatta bread (somewhat stale, preferably)
  • Tomatoes, chopped
  • Pea greens
  • Sherry vinegar
  • Extra virgin olive oil
  • Dijon mustard
  • Shallot, minced
  • Garlic, minced
  • Salt and pepper
  • Eggs

Whisk together the vinegar, dijon, shallot, garlic, and salt and pepper. Slowly drizzle in the olive oil until it thickens. I used about one part vinegar and three parts olive oil. Set aside.

Cut the bread into one inch thick slices and brush with a little olive oil. Grill on both sides until golden brown and crusty. Cut into one inch cubes.

Right before tossing the salad, poach the eggs. I used this method from Smitten Kitchen.

When the eggs are cooked, toss the salad.

Top each portion with a poached egg and additional salt and pepper.

Is anyone else as impatient about tomato season as I am?

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  • Emily @ A Cambridge Story

    You’ve done it again with the egg. Loving it!

  • Amy (Savory Moments)

    Pea greens are such a wonderful spring ingredient! Looks lovely. 

  • http://www.simplylifeblog.com/ Simply Life

    panzanella salads are my favorite! love this idea of adding an egg!

  • FunandFearlessinBeantown

    I am definitely impatient!  I picked up some non-local (shame!) heirloom tomatoes recently because they looked to beautiful for me to pass up.  I love, love, love the addition of poached egg to this panzanella salad!

  • Dara Reppucci

    Yay tomatoes! And I love pea shoots too. Fabulous salad.

  • http://twitter.com/InAndAroundTown In and Around Town

    I love a good panzanella salad!  I need to work on my poached egg skills, thanks for the link!

  • http://justaddcheese.com/ meesh

    looking at blogs before i ate today was a bad idea. this is not helping!

    (pea greens are the bomb)

  • http://megan-deliciousdishings.blogspot.com/ Megan

    I love panzanella but I don’t think I’ve ever put a poached egg on it. Awesome idea. And yes, just as impatient as you are! I want my summer tomatoes!

  • http://love2dine.wordpress.com/ love2dine

    This looks absolutely delicious! 

  • http://www.confessionsofachocoholic.com/ Bianca Garcia

    There is something so lovely about a warm, runny poached egg on top of a salad. This looks great!

  • http://www.joanne-eatswellwithothers.com/ Joanne

    What is there not to love about a salad that has bread AND runny egg yolk! This looks amazing!

  • http://www.thecomfortofcooking.com Georgia The Comfort of Cooking

    Oooh, what a great salad! I love panzanella but never thought to jazz it up with a poached egg. I bet the runny yolk adds a whole new dimension of flavor!

  • http://freefoodboston.wordpress.com/ Elizabeth

    I love panzanella. This looks delightful

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