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Crispy Denver Panzanella with an egg on top

Crispy Roasted Denver Breakfast Panzenella

  • Author: Country Cleaver
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 1x
  • Category: Breakfast
  • Cuisine: American

Description

Crispy toasted bread, tossed with roasted sweet peppers, onions, and crispy bacon. Coated with a vinegar dijon dressing, this is tangy mix will start your day off right.


Ingredients

Scale
  • 1 Red Bell Pepper, quartered
  • 1 Green Bell Pepper, quartered
  • 1 Onion, quartered
  • 4 slices Bacon, cooked and chopped
  • 1 loaf Artisan Bread, cubed
  • 3 cloves minced Garlic, divided
  • 2 Tbsp Apple Cider Vinegar
  • ¼ cup + 3 Tbsp Olive Oil, divided
  • 2 tsp Italian Seasoning
  • ¼ tsp Red Pepper Flakes
  • 2 Tbsp Dijon Mustard
  • 2 Eggs

Instructions

  1. Preheat oven to 400 degrees. Toss bread cubes with 3 Tablespoons of olive oil and 1 clove of minced garlic. Place on a baking sheet and bake until golden brown and crispy. Turn half way through. Remove from oven and set aside.
  2. Heat up a grill, or turn on oven to 400 degrees. Grill large vegetables until soft and grill marks are set. Remove from grille, and dice into small bite size pieces. Set aside.
  3. In a small bowl, whisk together remaining olive oil, Italian seasoning, red pepper flakes, dijon mustard, and remaining garlic.
  4. Combine all ingredients into a large bowl, and toss with the dressing. Set aside and let rest.
  5. For fried egg, heat non-stick saute pan over medium heat. Spray with non-stick spray, crack eggs into the pan and immediately cover with a lid. Let cook until whites of the egg are set.
  6. Serve up panzanella and top with egg. Serve immediately.