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Crack two eggs into a dish and whisk with a fork.
Whisk in the mustard and Worcestershire sauce.
Grate in the parmesan and add the herbs.
Place a slice of sourdough bread in the mix.
Top with thinly sliced pickle.
Cook the bottom of the sourdough in a hot frying pan coated with butter and spoon more of the mix on top of the pickles.
Cook each side for 3 minutes or so until golden, carefully flipping over so that the pickles don't fall off.
Serve with a fresh grating of parmesan and season with salt and pepper.