Make your soup extra special with these toast soldiers as a topper.
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.
1 loaf of Wild Wheat rosemary sourdough
1/2 cup of cream
1 cup grated parmesan
1 tablespoon grainy mustard
1 tablespoon chopped rosemary
Salt and pepper