Marley Spoon

Croque Madame Panzanella

with Garlicky Greens

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

For the best cheesy croutons, don’t overcrowd your baking sheet, and allow bread pieces to toast evenly before adding cheese. Substitute apple cider vinegar if you don’t have white wine vinegar. When poaching eggs, swirling the simmering water helps keep the whites around the yolk for a neat finish.

Ingredients

1 whole Ciabatta Roll
2 oz Shredded Fontina
1 clove Garlic
2 oz Mayonnaise
1 whole Celery
1 oz Cornichon
2 oz Prosciutto
1 whole Arugula
0 Olive Oil
0 Kosher Salt
0 Black Pepper
0 White Wine Vinegar
2 whole Egg
0 Water

Tools

rimmed baking sheet
microplane or grater
medium saucepan
medium bowl
small bowl
slotted spoon
paper towel-lined plate

Click anywhere to see instructions →

Marley Spoon

Croque Madame Panzanella

with Garlicky Greens

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Ingredients

1 whole Ciabatta Roll
2 oz Shredded Fontina
1 clove Garlic
2 oz Mayonnaise
1 whole Celery
1 oz Cornichon
2 oz Prosciutto
1 whole Arugula
0 Olive Oil
0 Kosher Salt
0 Black Pepper
0 White Wine Vinegar
2 whole Egg
0 Water

Tools

rimmed baking sheet microplane or grater medium saucepan medium bowl small bowl slotted spoon paper towel-lined plate

Mise en Place

Preheat oven and prepare baking sheet

Preheat oven to 425°F with a rack in the center. Get out a rimmed baking sheet.

Tear and portion bread

Tear 1 ciabatta roll into 1-inch pieces and set aside.

Prepare cheese and prosciutto

Measure out 2 oz shredded fontina. Tear 2 oz prosciutto into bite-size pieces.

Prep produce and condiments

Grate ½ teaspoon garlic using a microplane or grater. Thinly slice 1 small bag celery and 1 oz cornichon on a diagonal.

Set out other ingredients and equipment

Get out 2(1 oz) mayonnaise, white wine vinegar (or apple cider vinegar), 1 bag arugula, olive oil, kosher salt & ground pepper, 2 large eggs, a medium bowl, a small bowl, a medium saucepan, a slotted spoon, and paper towels.

Cooking Steps

Toast bread

Preheat oven to 425°F with a rack in the center. Tear 1 ciabatta roll into 1-inch pieces and toss with 1 tablespoon olive oil on a rimmed baking sheet. Season with kosher salt & ground pepper. Toast until lightly browned, 5-10 minutes. Gather croutons into a tight rectangle and top with 2 oz shredded fontina. Bake until cheese has melted, 1-2 minutes. Set aside to cool.

Prep dressing & salad

Grate ½ teaspoon garlic into a medium bowl. Whisk in 2(1 oz) mayonnaise and 2 teaspoons each of water and white wine vinegar. Season to taste with salt and pepper. Thinly slice 1 small bag celery and 1 oz cornichon on a diagonal. Add to dressing, tossing to coat. Tear 2 oz prosciutto into bite-size pieces.

Poach eggs

Fill a medium saucepan with 2 inches of water; bring to a simmer. Stir to make a small whirlpool in simmering water. Crack 1 large egg into a small bowl; carefully pour egg into simmering water. Repeat with second egg. Simmer until whites are set but yolks are still runny, about 2 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.

Finish & serve

To bowl with dressing, add 1 bag arugula and cheesy croutons, tossing to coat. Add to serving bowls and top with prosciutto and poached eggs. Enjoy!

← Click anywhere to see ingredients