Egg Panzanella with Balsamic Dressing

Egg Panzanella with Balsamic Dressing:

1-inch thick slices of fresh crusty bread (enough bread to be equivalent of 6 cups cubed)

5 large eggs

4 cups large-diced tomatoes (about 4 tomatoes)

1 cup black medium olives

1 cup chopped onion

6 ounces (about 1 1/2 cup cut) green beans

1 8-oz. tub of pearl mozzarella, drained

3/4 cup torn basil leaves

1 to 2 cloves garlic

1/2 cup balsamic vinegar

1/4 cup extra virgin olive oil

salt and pepper to taste

Place eggs in a small saucepan. Add enough cold water to cover. Bring to a boil on high heat. Shut off heat and cover. Allow to sit for 20 minutes (remove pan from burner for a couple of minutes if it continues to hard boil then place back on burner). Drain water. Peel and cut into slices. Set aside.

Fill a small saucepan halfway with water. Bring to a boil. Add beans and cook for about 8 minutes. Beans will be tender, but with a slight crunch. Remove beans earlier for more crunch. Drain in colander and run under cold water for 1 minute to cool and preserve the color. Cut into thirds. Set aside. 

Toast bread in toaster oven. If using conventional oven, set to broil. Place bread slices on baking sheet. Broil for 1 1/2 to 2 minutes, turn over and broil the second side for about 1 1/2 minutes or until golden brown. Keep a close eye while broiling as content can burn quickly.  

Peel garlic clove and slice in half. Rub on both sides of hot bread. Use a second garlic clove if needed. Allow to cool. Cut bread into bite size cubes. Place in to large mixing bowl. Add tomatoes, onion, olives, green beans, mozzarella, and basil leaves.  

Place balsamic vinegar, olive oil, a pinch of salt and pepper in a small bowl. Whisk until well incorporated. Drizzle over salad. Add about 1/4 teaspoon each salt and pepper. Working quickly but gently, toss to combine, working the bread off the bottom of the bowl. Adjust seasoning to taste. Place eggs on top. Allow to sit for at least 30 minutes before serving.

Makes 4 to 6 servings.

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