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
- 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.
- 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.
- In a small bowl, whisk together remaining olive oil, Italian seasoning, red pepper flakes, dijon mustard, and remaining garlic.
- Combine all ingredients into a large bowl, and toss with the dressing. Set aside and let rest.
- 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.
- Serve up panzanella and top with egg. Serve immediately.