Breakfast Panzanella

When you make a big panzanella salad - turn the leftovers into breakfast the next morning by adding some fresh basil and fried eggs! So easy and delicious!

Breakfast Panzanella

If you caught Monday’s post, you might have noticed that I made a pretty big panzanella. I think it looked a little smaller in the photos, but it was truly a massive amount of food, especially since there’s just two of us here. As we were cleaning up after that dinnertime photo shoot, I was storing away containers full of leftovers and I said to Jack (half joking), “are you ready to have panzanella for breakfast tomorrow?” And then half-joking turned into all seriousness when we both realized that all of the tomato-ey bread-y goodness with runny FRIED EGGS on top would be delicious.

And it was.

So if you have some leftover panzanella hanging around after this weekend, consider turning it into breakfast the next morning 🙂

4.5 from 2 reviews

Breakfast Panzanella

Cook time
Total time
Serves: 2 or more
  • Leftover Panzanella, about 1 cup per person
  • 1 to 2 fried eggs per person
  • sliced fresh basil
  1. First, take the leftover panzanella out of the fridge. Transfer about 1 cup to each plate and let it come to room temp while you make the eggs and pour your coffee.
  2. Fry the eggs and top them onto the plates with the panzanella. Add freshly sliced basil and pinches of salt and pepper. Enjoy!





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Rate this recipe (after making it):  

  1. Tiffany Flammel

    I love your recipes. I’m 23 weeks pregnant and the foods are light on my stomach. I just add some meat or fish to the recipe, I’m tried of the same old foods I eat. My husband and I are changing are way of eating habits. Thanks a lot for all the great recipes…

  2. MEAl5

    I’m loving this idea. Thanks Jeanine!

  3. Wow great. It is very healthy dish for breakfast. Everyone will like it.

  4. Marion

    I could see it as a filling for an omelette as well. Yummmm!

  5. Amy from

    I love taking leftovers and turning it into breakfast by adding an egg or two! No waste and a delicious way to start the day.

  6. This is a fantastic idea. As the weather transitions from summer to fall, I usually gravitate towards savory breakfasts, so I’m loving this idea. Thanks Jeanine!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.