Brioche ‘Soldiers’ with Soft Eggs

By Dixie Elliott

Brioche ‘Soldiers’ with Soft Eggs
Start your day in the best way with this delicious breakfast. Wrapped in prosciutto and coated in parmesan these sourdough soldiers are the perfect complement to runny yolks.

Serves 6

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

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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