Meals and Courses

  • 6 plum tomatoes
  • 4 tablespoons ready-made olive tapenade
  • extra virgin olive oil, for drizzling
  • 150 ml (¼ pint) milk
  • 3 eggs
  • 3 tablespoons freshly grated Parmesan cheese
  • 50 g (2 oz) butter
  • 6 slices of white bread
  • handful of baby spinach leaves
  • a few basil leaves, to serve
  • salt and black pepper

Cut the tomatoes in half and scoop out the seeds. Arrange cut-side up in a baking dish. Spoon a little of the tapenade on to each tomato and drizzle over some oil. Cook under a preheated hot grill for 2–3 minutes until soft and golden. Keep warm.

Beat the milk, eggs, Parmesan and a little salt and pepper together in a bowl. Pour into a shallow dish. Melt half the butter in a large frying pan. Dip 3 bread slices into the egg mixture, add to the pan and fry over a medium heat for 3–4 minutes, turning once, until golden on both sides. Remove and keep warm in a moderate oven. Repeat with the remaining bread slices and egg mixture.

Serve the eggy bread topped with the grilled tomatoes, baby spinach leaves and a few basil leaves.

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