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.
Stir tomatoes through the roasted onion & bread. Season with salt & pepper.
*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.