Ingredients Checklist
- 12 batons of sourdough bread, cut size 1-2cm wide x 8-10 cm long
- 1/4 cup finely grated Parmesan cheese
- 1/2 tsp thyme leaves
- 4 tbsp unsalted butter, melted
- 4 large size eggs, at room temperature
Instructions
- Preheat oven to 180°C.
- Line a baking tray with baking paper.
- Mix together the Parmesan cheese and thyme leaves.
- Butter all sides of the bread batons and roll in Parmesan and thyme mix, gently pressing into the butter.
- Place batons onto prepared tray, bake in oven for 10 minutes or till lightly coloured.
- Gently place the eggs into a saucepan, add cold water to cover eggs.
- Bring to the boil, continue to boil gently for 3 minutes.
- Turn off heat and leave eggs in the water for 1½ minute longer for a soft yolk.
- Place the eggs into an eggcup, cut off the top 1/3 and serve immediately with Parmesan soldiers.
