Comments on: Grilled Panzanella with Poached Egg

By: Kim

Kim — Sun, 19 Apr 2015 07:07:35 +0000

Holy moly! This was HEAVENLY.

I’m obsessed with your blog. (I’m actually in the publishing biz and I was suggesting that someone contact you about a book proposal JUST BEFORE you announced your deal with Avery–which is fantastic! congrats! I’m really looking forward to the book!)

By: jeanine

jeanine — Tue, 09 Jul 2013 12:06:23 +0000

In reply to Katie.

It’s Smitten Kitchen’s tutorial, here’s the link! http://smittenkitchen.com/blog/2008/08/how-to-poach-an-egg-smitten-kitchen-style/

By: Katie

Katie — Tue, 09 Jul 2013 01:06:41 +0000

Hi! What a great recipe – the “foolproof tutorial for poaching eggs” didn’t come up though – do you have a link? Would love to try but I haven’t yet mastered the art of poaching eggs yet! 🙂

By: jeanine

jeanine — Mon, 30 Jul 2012 14:00:01 +0000

In reply to Heather. yes, and those little pear tomatoes actually came from my garden!

By: Heather

Heather — Thu, 26 Jul 2012 01:09:41 +0000

I have been on a total panzanella kick lately – thank goodness for tomato season! Dont you just love the little yellpw pear tomatoes, they are like heaven in your mouth, so good!

By: Lisa | With Style and Grace

Lisa | With Style and Grace — Sat, 21 Jul 2012 01:05:20 +0000

this is a gorgeous dish! I’m such a sucker for anything with a pouched egg.

By: Becs @ Lay the table

Becs @ Lay the table — Fri, 20 Jul 2012 12:42:24 +0000

I’m not a massive fan of salads but this one has got such appeal – all the bright colours and the wonderful flavours. The charred bread would add a bit of depth to the taste I can imagine – as long as it’s not too well done like you say!

By: heather @ chiknpastry

heather @ chiknpastry — Mon, 16 Jul 2012 19:42:25 +0000

i’d be like your dad on this subject – love the char! and super-crispy bacon? that’d be perfect in that salad too!

By: Courtney Jones

Courtney Jones — Sun, 15 Jul 2012 15:41:14 +0000

Such a great way to enjoy fresh, ripe tomatoes from the garden. I usually toast bread for panzanella in the oven but grilling it sounds SO much better. Great idea! Looking forward to trying this out. Just bought some pine nuts too. They make everything better. *hehe*

By: Kate

Kate — Sat, 14 Jul 2012 12:11:00 +0000

Panzanella is my most favorite means of eating in the rich bounty of summertime. There’s something about that grilled taste to a chunk of bread, rubbed with garlic and doused with fresh tomato and oil. I love adding other grilled vegetables to the salad to mix it up a bit, make it go further and color it deeper. My freezer holds plenty of day-old bread just waiting to be made in to crisp, crunchy, garlicky croutons, just for this purpose.