Brioche ‘Soldiers’ with Soft Eggs

Brioche ‘Soldiers’ with Soft Eggs
Start your day in the best way with this delicious breakfast.

Brioche ‘Soldiers’ with Soft Eggs Recipe

A Brioche ‘Soldiers’ is bread wrapped in prosciutto and coated in parmesan which is cooked until golden and crisp they are perfect dipped into soft runny boiled eggs.

Serves 6

Ingredients:

1 brioche loaf or sourdough loaf

1 1/2 cups finely grated parmesan

12 thin slices prosciutto, halved lengthways

125g butter, melted and cooled

6 eggs

Method:

Remove crusts from bread. Cut into 2cm-thick slices and then into 2cm-wide ‘fingers’. Place parmesan in a shallow bowl. Wrap prosciutto around the centre of each piece of bread. Brush with butter. Coat with parmesan, pressing onto fingers.

Heat a large non-stick frying pan over medium heat. Add half the fingers and cook for 2 minutes on each side until golden and crisp. Transfer to a plate and cover to keep warm. Cook remaining fingers.

Bring a large saucepan of water to the boil. Lower eggs into boiling water with a slotted spoon. Cook for 3 minutes. Drain. Crack eggs and stand in cold water until cool enough to handle. Cut off tops of eggs, place into egg cups and serve on a plate with brioche ‘soldiers’.

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