Crispy toasted bread, tossed with roasted sweet peppers, onions, and crispy bacon. Coated with a vinegar dijon dressing, this is tangy mix will start your day off right.
Do you like flying? I’ve had a love/hate kinda thing going on with it for a few years now – but I think I’m finally on my way to getting over it and almost – dare I say – enjoying it again? Maybe? Which, now that I say that means my next flight it going to be B to the Umpy. I’ve been flying since I was a baby, and until I was 14 I was totally cool with the lofty skies. It just happened that I went to Japan when I was 14 and had the time of my life – until our flight home. Being 14, with a group of other 8th graders and a few chaperones on a trans-Pacific flight, at night, in a lightening storm, was well not my idea of a good time and that was the moment I got over my wonder of flight. And as soon as I was able to drink pre-flight that started happening. Not much, just a beer or glass of bubbles to take the edge off. I was one step shy of loading up on the Xanax but I think I found an alternative – and dudes, it works like a charm.
Remember Dramamine? Yes, the sea-sick preventer? I used to abhore that stuff- mostly because I always had the faux-orange chewable kind, but with all the flying I’ve been doing – I’m in Iowa right now, bee tee dubs. – Meredith of Sock Monkey Slippers has shown me the light of the Dram again!! Last week’s flight from Salt Lake City to Idaho Falls was on a tiny barely-a-jet puddle jumper that had me losing my ish all over the place. She told me to pop one of those bad boys and 10 minutes later I was la-la-la-ing my way through! Miracle if there ever was one!
So before I jumped on my jet to Des Moines, I stocked up and I am set to go! No more boozing, no Rx-ing, and I am happy as a clam and *gasp* almost enjoying the rock-n-rolla of flight. And even small planes aren’t as terrifying. That combined with a hearty breakfast and I’m flying high in the friendly skies!
Crispy Denver Panzanella
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
1 Red Bell Pepper, quartered
1 Green Bell Pepper, quartered
1 Onion, quartered
4 slices Bacon, cooked and chopped
1 loaf Artisan Bread, cubed
3 cloves minced Garlic, divided
2 Tbsp Apple Cider Vinegar
¼ cup + 3 Tbsp Olive Oil, divided
2 tsp Italian Seasoning
¼ tsp Red Pepper Flakes
2 Tbsp Dijon Mustard
Preheat oven to 400 degrees. Toss bread cubes with 3 Tablespoons of olive oil and 1 clove of minced garlic. Place on a baking sheet and bake until golden brown and crispy. Turn half way through. Remove from oven and set aside.
Heat up a grill, or turn on oven to 400 degrees. Grill large vegetables until soft and grill marks are set. Remove from grille, and dice into small bite size pieces. Set aside.
In a small bowl, whisk together remaining olive oil, Italian seasoning, red pepper flakes, dijon mustard, and remaining garlic. Combine all ingredients into a large bowl, and toss with the dressing. Set aside and let rest.
For fried egg, heat non-stick saute pan over medium heat. Spray with non-stick spray, crack eggs into the pan and immediately cover with a lid. Let cook until whites of the egg are set. Serve up panzanella and top with egg. Serve immediately.