Parmesan French toast

SERVES 2- 4

Take breakfast to a whole new level with this Parmesan toast topped with crispy prosciutto.

3 large eggs

1 tsp paprika

1 tbsp wholegrain mustard

1 tsp balsamic vinegar (can

use Worcestershire sauce)

100g Parmesan, grated,

(try medal winner Talbot Forest Goat Parmesan)

4 thick slices sourdough bread

25g butter

6- 8 prosciutto slices

Small handful of Italian parsley

1 In a large, shallow bowl, lightly whisk eggs. Add the paprika, mustard and vinegar, whisking to combine. Stir in the grated Parmesan. Dip each piece of bread into the egg mix for about 1 minute each side (this lets it soak up the egg but not enough that it falls apart).

2 Heat the butter in a large pan on medium heat, then fry each eggy bread slice until golden on both sides. Keep warm.

3 Turn the pan to medium-high heat and fry prosciutto slices until crispy – it only takes seconds, so keep an eye on it.

4 Plate up your pieces of toast, top with the crispy prosciutto and sprinkle with parsley.