1 brioche loaf or sourdough loaf
1 1/2 cups finely grated parmesan
12 thin slices prosciutto,
125g butter, melted and cooled
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’.