Avocado egg with panzanella on a turquoise plate

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.

Meal Type Breakfast, Brunch, Lunch, Salad
Cuisine Australian-Inspired, Italian-Inspired
Keyword Avocado egg, Vegetarian
Total Time 35 minutes
Servings 2
Author Veg Coast Cook

Ingredients

Panzanella

  • 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

Basil dressing

  • 2 tbsp fresh basil leaves plus extra for garnish
  • 3 tsp white wine vinegar

To serve

  • 1 Shepard avocado skin & stone removed, cut in half
  • 1 free-range egg soft-boiled & peeled *see Recipe Notes

Instructions

  1. Preheat oven to 200°C fan.
  2. 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.

  3. 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.
  4. 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.

Recipe Notes

*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.