Name: Breakfast Panzanella with Prosciutto, Tomatoes, Mozzarella & Eggs
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 6 eggs; 1 small pkg fresh basil; 1 ½ (227 g) pkg fresh mozzarella cheese; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 6 slices prosciutto; 1 shallot; 9 slices whole grain bread; balsamic vinegar; black pepper; extra virgin olive oil; salt

Breakfast Panzanella with Prosciutto, Tomatoes, Mozzarella & EggsBreakfast Panzanella with Prosciutto, Tomatoes, Mozzarella & Eggs — a 25-minute breakfast recipe with 12 ingredients, serving 6.Ingredients

6 eggs

1 small pkg fresh basil

1 ½ (227 g) pkg fresh mozzarella cheese

3 cloves garlic

1 ½ small pkgs grape tomatoes

6 slices prosciutto

1 shallot

9 slices whole grain bread

balsamic vinegar

black pepper

extra virgin olive oil

salt

Instructions

Place eggs in a medium saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook for 4 minutes. Drain hot water and add ice or run under cold water to cool.

Preheat oven to 205°C (400°F).

Peel and mince garlic. Cut or tear the bread into bite-sized pieces. Place both in a large bowl along with oil and toss to coat. Transfer to a large baking sheet pan. Reserve bowl for later use.

Place croutons in the oven and cook, tossing halfway through, until golden and crisp, 6-8 minutes. Remove from oven and set aside to cool.

Meanwhile, place vinegar, oil, salt, and pepper in the reserved bowl; whisk to combine the dressing.

Peel and thinly slice shallot. Add to the bowl with the dressing.

Wash and dry tomatoes; cut in half lengthwise and add to the bowl.

Wash and dry the basil. Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add to the bowl.

Cut mozzarella into bite-sized pieces. Add mozzarella and croutons to the bowl and toss to coat.

Chop or tear prosciutto into bite-sized pieces. Peel and halve eggs.

To serve, divide panzanella salad, eggs, and prosciutto between plates or bowls. Enjoy!

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