Yes, I know it’s Monday, but I’m sharing a Sunday brunch recipe because I cooked and photographed it yesterday and wanted to give you time to add the ingredients to your shopping list for the coming weekend.
This is an easy, relaxed brunch that comes together quickly and rewards a slightly messy presentation. With just a little leftover stale bread you can transform simple ingredients into a fresh twist on panzanella or poached eggs on toast — or perhaps poached eggs on panzanella.
Be generous with the dressing: the lemon and olive oil are essential. Use a large lemon and plenty of good olive oil, especially if you increase the bread quantity. The dried bread pieces soak up the dressing and bring the dish to life. I added a chilli, seeds included for heat; remove the seeds if you prefer it milder. Finish with a good seasoning just before serving.
This weekend, while one person keeps the bed warm, the other can quickly prepare this dish and hand over the Sunday papers — breakfast in bed, perhaps?
Brunch-style smoked salmon panzanella
By Gavin Wren
0/50
Serves 2
Uses 1 pot
Ingredients
2–3 slices of stale bread, cut into 1cm chunks and left somewhere warm to dry.
120g smoked salmon, chopped
Small bunch dill, roughly chopped (about 25g)
1 red chilli, sliced (de-seed if you want it mild)
1 large lemon, zest and juice
3 tablespoons olive oil
2 very fresh eggs
Directions
Heat a large, shallow pan of water until bubbles form on the bottom and start rising; then lower the heat so the water is gently simmering.
In a bowl, combine the bread chunks, chopped smoked salmon, dill and sliced chilli. Divide the mixture between two plates.
Whisk together lemon zest, lemon juice and olive oil, season well, and pour over the bread mixture so the pieces absorb the dressing.
Carefully break the eggs into the simmering water. Very fresh eggs hold their shape best. Poach for about 3 minutes, then lift each egg out with a slotted spoon. Check they are cooked to your liking and, if needed, return them to the water for another minute. Place the eggs on top of the dressed bread and salmon.
Finish with extra seasoning to taste and serve immediately.