Parmesan Eggy Bread

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12 Ingredients

Number of servings

6

6 plum tomatoes
4tablespoons ready-made olive tapenade
6tablespoons extra virgin olive oil (for drizzling)
2/3 cup milk
3 eggs
3tablespoons Parmesan cheese, freshly grated
50grams butter
6 slices white bread
1 handful baby spinach leaves
3 basil leaves (to serve)
1 pinch salt
1 pinch black pepper

Method

Step 1 of 3

Cut the tomatoes in half and scoop out the seeds. Arrange cut-side up in a baking dish. Spoon a little of the tapenade on to each tomato and drizzle over some oil. Cook under a preheated hot grill for 2-3 minutes until soft and golden. Keep warm.

Step 2 of 3

Beat the milk, eggs, Parmesan and a little salt and pepper together in a bowl. Pour into a shallow dish. Melt half the butter in a large frying pan. Dip 3 bread slices into the egg mixture, add to the pan and fry over a medium heat for 3-4 minutes, turning once, until golden on both sides. Remove and keep warm in a moderate oven. Repeat with the remaining bread slices and egg mixture.

Step 3 of 3

Serve the eggy bread topped with the grilled tomatoes, baby spinach leaves and a few basil leaves.