In order to bring you the best organic produce, some ingredients may differ from those depicted.
White bean panzanella with tomatoes, fresh mozzarella, and fried eggs
Soy-Free, Vegetarian, Protein Plus
2 Servings, 680 Calories/Serving
You don’t need day-old bread to make panzanella. Our version is ready in minutes. Here we toast flatbread, break it into bite-size pieces, and toss with juicy tomatoes, cheesy mozz, and our briny caper vinaigrette.
In your bag
- 1 Atoria’s Family Bakery large naan flatbread
- 1 cup cooked white beans
- ¼ pound fresh mozzarella
- 3 ounces organic grape or cherry tomatoes
- 4 or 5 sprigs organic fresh Thai basil
- 3 ounces organic baby arugula or other leafy greens
- Sunbasket caper vinaigrette (extra virgin olive oil - capers - red wine vinegar - Dijon mustard - garlic)
- 2 organic eggs
Calories 680, Total Fat 36g (46% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 195mg (65% DV), Sodium 900mg (39% DV), Total Carb. 58g (21% DV), Fiber 6g (21% DV), Total Sugars 7g (Incl. 3g Added Sugars, 6% DV), Protein 28g
Contains: Milk, Eggs, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
Toast the flatbread
In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the flatbread and cook, turning occasionally, until crisp, 4 to 6 minutes. Transfer to a cutting board to cool slightly. Cut or break the flatbread into 1-inch pieces; season to taste with salt and pepper. Do not clean the pan.
Alternatively, cut the flatbread into quarters and toast in a toaster on a low setting several times until crisp, then break into pieces; season to taste with salt and pepper. While the flatbread is toasting, prepare the remaining salad ingredients.
Prep the remaining salad ingredients; assemble the salad
- Rinse the white beans.
- Cut the mozzarella into ½-inch pieces.
- Cut the tomatoes in half.
- Strip the basil leaves from the stems; cut or tear the leaves into strips.
In a medium bowl, toss together the beans, mozzarella, tomatoes, basil, arugula, and flatbread with as much caper vinaigrette as you like (set aside any remaining vinaigrette for serving). Season to taste with salt and pepper.
Cook the eggs
In the same pan used for the flatbread, warm 1 to 2 teaspoons butter or oil (from your pantry) over medium heat until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.
Transfer the salad to individual bowls and top each with a fried egg. Serve any remaining vinaigrette on the side.
- Break the flatbread into pieces.
- Rinse the beans.
- Strip and tear the basil leaves.
- Assemble the salad.
- Transfer the salad to bowls.