RecipesHerb eggy bread with Parma Ham and tomatoes

RecipesHerb eggy bread with Parma Ham and tomatoes

Serves 4

  • 1 egg
  • 4 tbsp milk
  • 1 tbsp chopped fresh thyme leaves
  • Salt and freshly ground black pepper
  • 4 thick slices of rustic bread
  • 50g (2oz) Parmigiano-Reggiano cheese, finely grated
  • 2 tbsp olive oil
  • 4 small bunches cherry tomatoes on the vine
  • 8-12 slices Parma Ham

Directions

Beat together the egg and milk in a shallow bowl. Add the thyme leaves and season with a pinch of salt and pepper.
Dip the slices of bread in the egg mixture, turning them over and allowing the mixture to soak in for a few moments. Sprinkle the Parmigiano-Reggiano cheese onto a plate and dip the soaked bread into the cheese to coat it lightly.
Heat the olive oil in a frying pan. Add the slices of bread and cook until golden, turing the slices over to cook both sides. At the same time, grill the cherry tomato bunches for a few minutes.
Lift the cooked bread onto four warm plates and arrange the Parma Ham and cherry tomatoes on top. Serve at once.

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