Avocado egg with panzanella
A flavourful brunch dish
Avocado egg with panzanella is a vibrant and tasty salad that is great for brunch or breakfast.
This colourful dish consists of half an avocado that has half a soft-boiled egg within it. The avocado egg sits on top of a fresh panzanella salad: roasted red onions, bread and tomatoes. The dish is then drizzled with a basil dressing.
Onions, fresh tomatoes and toasted bread
Panzanella is an Italian salad that normally consists of stale bread, tomatoes, vinegar and oil.
My version of this traditional recipe is made from juicy tomatoes, roasted red onions and toasted leftover bread. I enhance the summer flavours by adding a fresh basil dressing to the salad.
You should make avocado egg with panzanella because it is:
- Seasonal: avocadoes and tomatoes are now in season (summer).
- Budget-friendly: inexpensive fruit and vegetables are at the heart of this dish.
- Quick and easy: only takes 35 minutes to prepare.
- Healthier: fresh, tasty ingredients and ‘good’ fats from the avocado & olive oil.
Avocado egg with panzanella’s main ingredients:
Tips for busy cooks
You could use a pre-made basil oil instead of making the basil dressing.
Instead of roasting red onions yourself, you could use store-bought caramelised onions instead.
Use whichever tomatoes you like. I use a variety of small red, yellow and orange tomatoes.
You can use whichever type of avocadoes are available – I used a Shepard avocado but the Hass variety would also work well.
- Breakfast/Brunch: Saturday or Sunday morning brekkie.
- Lunch: enjoy this vibrant salad for a midday meal.
A café-style breakfast at home
Make this avocado egg with panzanella this weekend and you won’t need to leave your house to enjoy a delicious café-style breakfast.
When did you eat this dish? Did you have it for brunch or lunch?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Avocado egg with panzanella
Avocado egg with panzanella is a vibrant and tasty salad that is great for brunch or breakfast. A homemade, café-style avocado and egg dish.
- 150 g red onions peeled & diced
- 6 tsp extra virgin olive oil reserve 1 tsp for bread & 4 tsp for dressing
- 80 g day-old bread torn into small pieces *see Recipe Notes
- 300 g assorted small tomatoes quartered (reserve six quarters of tomato for garnish)
- Salt and pepper
- 2 tbsp fresh basil leaves plus extra for garnish
- 3 tsp white wine vinegar
- 1 Shepard avocado skin & stone removed, cut in half
- 1 free-range egg soft-boiled & peeled *see Recipe Notes
Preheat oven to 200°C fan.
Panzanella: put onions on a large baking tray and drizzle with one teaspoon of oil. Roast in oven for 20 minutes. Remove from oven, add bread to baking tray & drizzle over one teaspoon of oil. Bake in oven for 5 minutes or until the bread is crispy & golden. Remove from oven.
Stir tomatoes through the roasted onion & bread. Season with salt & pepper.
Basil dressing: put the majority of the basil in a blender/food processor and add the vinegar and four teaspoons of oil. Blitz for 1 minute.
To serve: divide the panzanella between two plates. Top each plate of panzanella with half an avocado (cut side up). Cut egg in half and place one half cut side up inside each of the avocado halves (where the stone was). Add three pieces of tomato in the cavity above the egg halves (if there is space). Drizzle basil dressing over panzanella and avocado. Garnish with basil leaves.
*Day-old bread: I used some of my leftover white bread loaf but you can use any bread that you like such as ciabatta or sourdough.
*Soft-boiled egg: Bring a saucepan of water to the boil. Using a slotted spoon, lower egg into water. Gently boil the egg for 6 ½ minutes. Remove egg from saucepan and plunge it into iced water for 3 minutes. Peel egg before cutting it in half just before serving.