Breakfast Panzanella with Bread

It’s better to use stale bread in this tasty breakfast recipe. It’s rehydrated in a quick pickling mixture and served with fried eggs, tomatoes and onions.

Serves: 4Prep: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 2 tbsp. red wine vinegar
  • 1 tsp. caraway seeds
  • 1⁄2 red onion, thinly sliced
  • 1 clove garlic, minced
  • 1⁄4 cup olive oil
  • 4 slices stale bread
  • 4 tomatoes, sliced
  • 4 large eggs, fried to desired doneness


  • In a bowl, add vinegar, caraway seeds and red onion. Allow to marinate 15 minutes, then remove onion from bowl and set aside. Add garlic and oil to vinegar mixture.
  • Quickly toss bread with oil mixture, then set aside. Add tomatoes to vinegar mixture.
  • Serve bread, onions, tomatoes and fried eggs drizzled with any remaining vinegar mixture. Refrigerate leftovers.