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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