Breakfast rye panzanella

Name: Breakfast rye panzanella
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2 tbs red wine vinegar; 2 tsp caraway seeds, toasted; 1 red onion, thinly sliced; 1 small garlic clove, crushed; 1/3 cup (80ml) extra virgin olive oil; 4 slices stale rye bread, toasted, torn; 6 heirloom tomatoes, sliced; 1 bunch radishes, thinly sliced, leaves washed and reserved; 1/2 bunch basil, leaves picked, torn; 2 tbs capers in vinegar, drained; 4 fried eggs, to serve

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by Phoebe Wood

Oct 01, 2017

Use up any leftover bread with this ingenious twist on a classic panzanella.

2 tbs red wine vinegar
2 tsp caraway seeds, toasted
1 red onion, thinly sliced
1 small garlic clove, crushed
1/3 cup (80ml) extra virgin olive oil
4 slices stale rye bread, toasted, torn
6 heirloom tomatoes, sliced
1 bunch radishes, thinly sliced, leaves washed and reserved
1/2 bunch basil, leaves picked, torn
2 tbs capers in vinegar, drained
4 fried eggs, to serve

Method

1.

Place vinegar, caraway and onion in a bowl with a pinch of salt. Set aside for 15 minutes to pickle slightly.
2.

Remove onion and set aside. Add garlic and oil to pickling mixture and whisk to combine. Toss bread with half the dressing. Toss tomato, radish, leaves, basil, capers and onion in a bowl. Add bread. Drizzle with remaining dressing. Divide among serving bowls and serve with fried eggs.

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