Method

Whisk eggs, cream, parmesan, mustard chopped rosemary, and salt and pepper.

Slice sourdough into soldiers.

Dip each piece in egg mix and fry in batches in a blend of butter and oil on each side until golden.

Perfect dippers!

Ingredients

1 loaf of Wild Wheat rosemary sourdough

4 eggs

1/2 cup of cream

1 cup grated parmesan

1 tablespoon grainy mustard

1 tablespoon chopped rosemary

Salt and pepper