A delicious breakfast or brunch option to enjoy with friends and family. 


  • 5 Sunny Queen Eggs for Soldiers

  • 1/2 cup milk

  • 400 g (approx) truss cherry tomatoes, cut into four serves

  • 4 slices day old sourdough or wood-fired bread, about 2 cm thick

  • 1/4 cup finely grated parmesan cheese

  • 2 thin slices prosciutto, grilled and finely diced

  • 2 tsp shredded basil


  • 1.

    Whisk the eggs and milk together and pour into a shallow dish. Soak the bread for 20 minutes, turning once.

  • 2.

    Preheat the oven to 200°C and line a baking tray with non-stick baking paper.

  • 3.

    Place the tomatoes onto the tray and bake for 15 minutes, until soft.

  • 4.

    Lightly oil a large non stick frying pan. Cook the bread in batches over medium low heat for 2 minutes each side. Sprinkle with parmesan.

  • 5.

    Serve the French toast with the tomatoes, and sprinkle with diced prosciutto and basil.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 226kj
  • Fat Total 9g
  • Saturated Fat 3g
  • Protein 15g
  • Carbohydrate 20g
  • Sugar 6g
  • Sodium 440mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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30c from the sale of each pack of Eggs for Soldiers will be donated to Walking Wounded, a not for profit charity organisation whose mission is to support and inspire returned soldiers to get through tough times.

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