Home / News & Recipes

Blog - News & Recipes

Breakfast Panzanella Salad

Breakfast Panzanella Salad

The appeal of a great Panzanella Salad lies in the dish’s simplicity and focus on spectacular ingredients. Crunchy bread, juicy tomatoes, and a tangy vinaigrette are all that you need to create a stellar summer dish for when it’s too hot to be fussing around in the kitchen for very long. 

Our version adds a few simple additions to make this dish breakfast friendly, although it can be happily enjoyed any time of day! This easy salad is also a great way to use up leftovers and many components can be made in advance, such as the eggs and bacon. Just whisk together the dressing and combine everything before serving. 

It’s still a bit early for tomato season in many areas so stick with smaller varieties such as grape and cherry until heirloom season is in full swing. These smaller varieties will be juicier and more flavorful at this time of year.

So whether it’s a breakfast picnic or a lazy Sunday at home, this Breakfast Panzanella Salad is the perfect addition to your summer routine. 

Breakfast Panzanella Salad

Panzanella Salad Image Brakfast.com

Serves: 4-5

Time: 20 minutes

Ingredients: 

  • 4 cups cubed ciabatta bread, lightly toasted
  • 4 slices bacon, cooked until crispy and then chopped
  • 2 ½ cups chopped tomatoes
  • ½ red onion, sliced thinly into 2 inch pieces
  • 1 tablespoon dijon mustard
  • 3 tablespoons white wine vinegar
  • 1 teaspoon maple syrup
  • ¼ cup finely chopped chives, divided
  • ¼ teaspoon sea salt
  • ½ teaspoon black pepper, crushed
  • ½ cup flat-leaf parsley, roughly torn
  • 4-5 eggs, soft or hard-boiled (depending on preference)

Preparation:

  • In a large bowl, whisk together the mustard, white wine vinegar, maple syrup and half of the chives. Season with the salt and pepper.
  • Toss in the tomatoes and red onion. Once well coated, add in the toasted ciabatta and toss well to combine.
  • Crumble bacon over the salad and then add remaining chives and torn parsley. Combine well, making sure everything is evenly distributed.
  • Top each serving with 1 egg, cooked as desired and then season to taste with salt and pepper.

 #letusknow what you think? Give it a try and #tag us @brakfastnow

 

Smoked Salmon and Leek Frittata

Smoked Salmon and Leek Frittata

Frittatas are one of the essential recipes to have in your “go-to” collection. Deceptively beautiful as they are a quick way to put together a filling meal. Served along side fruit and buttered toast for brunch or a simple side salad for dinner, frittatas are easy to customize to your liking.

This Smoked Salmon and Leek Frittata focuses on using fresh leeks which are in peak season from Autumn to late Spring. The flavor of the leeks, when cooked down slowly, is mellow and takes on a rich flavor from the butter.

Many are afraid to cook with leeks as they do require some prep work, however, it is quite easy to clean them once you know how. Simply discard the tough green upper stems along with the ends with the roots. Then slice the leek in half lengthwise and then into half moon shapes. Fill a bowl with cold water and swish around the leek slices to dislodge the dirt and slightly separate the layers. Drain and pat the leek pieces dry before using.

Paired with smoked salmon and fresh dill, this frittata will be sure become one of your favorite simple Spring recipes.

Ingredients:

  • 1 leek, white part sliced into half moons & cleaned
  • 2 tablespoons grass-fed butter, ghee or avocado oil, divided
  • 10 pasture raised eggs
  • 1/3 cup milk of choice (dairy, almond, etc.)
  • 5 ounces smoked salmon (preferably nitrate-free), chopped
  • 3 tablespoons dill, chopped
  • 1 teaspoon black pepper, crushed
  • Pinch sea salt

Smoked Salmon and Leek Frittata Image

Preparation:

  • Preheat oven to 375F.
  • Heat 1 tablespoon of the butter, ghee or olive oil in an oven-safe skillet over medium heat. Add the leeks and cook for 5 minutes or until leeks are softened. Turn heat off 
  • In a medium bowl, whisk together eggs and milk until well combined and frothy. Add in the smoked salmon, cooked leeks, dill, pepper and salt.
  • Heat remaining butter, ghee or oil in the skillet over low heat, making sure pan is well greased. Add in the egg mixture and use a spoon to ensure salmon, leeks and dill are placed evenly throughout.
  • Cook for 5 minutes or until edges are just set. Place in the oven for an additional 10 -15 minutes or until center is set.

Let us know what you thought about this #recipe @brakfastnow