Ingredients
300ml/½ pint double cream
1 free-range egg
3 free-range egg yolks
55g/2oz parmesan, grated
salt and freshly ground black pepper
8 slices tomato bread
handful black olives, pits removed
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Heat the double cream in a saucepan until just below boiling point, then remove from the heat.
3. Place the egg, egg yolks, parmesan, salt and freshly ground black pepper into a pan and then whisk in the hot cream. Stir over a medium heat until the mixture has thickened. Remove from the heat.
4. Dip the slices of bread into the creamy mixture and then place into a small ovenproof dish, overlapping the slices. Scatter over the olives. Pour over the remaining cream mixture and leave to soak for ten minutes.
5. Place into the oven and bake for ten minutes, or until golden on top and set but still slightly wobbly. Leave to cool slightly before serving.
