Breakfast Style Panzanella Salad

Fresh bread is akin to a blooming rose. When fresh, warmed by the heat of a furnace, it needs no frills of butter or spreads. And, like a flower, its beauty is fleeting; wait a day and it turns dry, unforgiving - the dreaded stale.

If floral arrangements are pricey, bread is even more eye- watering. Coughing up a fiver on a wilting loaf feels like a hate crime on my purse.

So, do I turn my back on this glutton of gluton, and reach instead for its highly processed - yet satisfyingly squidgy - supermarket doppleganger?

Hell no. I’m far too middle-class for that.

In efforts to reduce waste and appease the spending habits of gentrified palettes, bakeries such as The Dusty Knuckle have started selling offcuts. Sure, you could go Frankenstein and bolt together a deconstructed sarnie, but we live in the age of Instagram; let’s be smart about this, people. Save the sandwiches for the fresh stuff you allow yourself to splurge on as a weekend treat. With day old bread, heat and herbs are your friend.

Panzanella salad cries out for day old foccacia or sourdough. You could munch on this for lunch, but I think it’s a pretty fitting breakfast for a sunny Sunday morn. Adding avocado and soft boiled eggs makes the perfect, oozing centre for you to dip well-oiled crusts into.

Ingredients

• A handful of cherry tomatoes

• One red onion

• Eggs

• Basil

• Bread scraps

• Avocado

• Olive oil

• Balsamic vinegar

• Salt

Method

Lightly toast your bread scraps in a pan or in a low oven (160 for 10 minutes) with a good amount of olive oil and a scattering of sea salt flakes.

Boil your eggs (6 minutes).

Chop up tomatoes, cut your avocado and finely slice a red onion. Mix with a hefty amount of olive oil, a glug of balsamic and a big ol sprinkle of maldon salt. Add your bread scraps and mix. Top with basil and your boiled eggs (and of course, more salt, basil and olive oil).

Protein, healthy fats, vitamin C all in one bowl of goodness. Ready in under 10 minutes.