Parmesan fried brioche, cherry tomatoes and Cashel Blue

How to make it

This fried brioche is dipped in egg and parmesan to make it extra delicious. Served with tomatoes for sweetness and Cashel Blue for saltiness.

Whisk the egg, Parmesan and seasoning together. Slice the brioche to the required size, dip into the egg mixture and shallow fry on both sides until golden brown.
Wipe out the pan with kitchen roll and add a little olive oil. Sauté the tomatoes with a little seasoning and drain onto paper.

Put the eggy fried brioche in the centre of the plate. Place cherry tomatoes on top and add a slice of Cashel Blue. Melt slightly under a pre-heated grill.

Recipe courtesy of www.simonweaver.net

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