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    Pesto Eggy Bread with Parma Ham and Tomatoes

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    Pesto Eggy Bread with Parma Ham and Tomatoes

    Ideal for a weekend brunch, eggy bread, a nursery favourite, is given a sophisticated makeover with pesto and Parma ham.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 2


    • 4 medium-sized vine tomatoes
    • 1 tsp olive oil
    • ½ tsp fresh thyme or lemon thyme leaves
    • 1 medium egg
    • 1 tbsp milk
    • 2 slices Waitrose Pane Rustico, about 1½ cm thick
    • 4 tbsp Waitrose Fresh Green Basil Pesto
    • 1 tsp unsalted butter or 2 tsp olive oil, for frying
    • 4 slices Waitrose Farm Assured Riserva Parma Ham


    1. Preheat the oven to 180°C, gas mark 4. Cut the tomatoes in half and place, cut side up, in a small baking dish. Spoon the olive oil on top, sprinkle with the thyme leaves and season. Bake in the oven for 25 minutes until soft. Set aside.
    2. Meanwhile, mix the egg and milk together in a wide shallow bowl and season. Spread both sides of each slice of bread with pesto and dip both sides into the egg mixture for at least 30 seconds to allow the egg mixture to soak into the bread.
    3. Place a large non-stick frying pan over a medium heat and add the butter or olive oil. Swirl it around to coat the pan then add the soaked bread. Fry each slice for 2 minutes until browned. Turn over, repeat, then transfer to a serving plate.
    4. Add the Parma ham to the pan and cook for 30 seconds on each side, until the edges are crispy and browned. Put the prosciutto slices on top of the eggy bread and serve with the roasted tomatoes and their juices.

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