6 thick slices white bread, preferably at least a day old
2 large free-range eggs
¼ cup milk
2 cups grated Parmesan cheese
3 tbsp butter
2 tbsp olive oil
1 bottle Beerenberg Taka Tala Sauce
Serving suggestion:12 eggs, poached
Remove the crusts from the slices of bread. Cut each slice into 3 even sized sticks.
In a shallow bowl, whisk the eggs and milk together.
In another shallow dish, place some Parmesan cheese (for rolling the bread sticks in).
Quickly roll the bread sticks in the egg mix. Do not soak as they should not be soggy.
Then roll in the Parmesan cheese. Set aside and repeat ‘til all the bread sticks are coated.
Cook the bread sticks in two batches.
Heat half the butter and oil in a non-stick fry pan, turning so that all side are golden.
Place the cooked soldiers on a plate lined with paper towel and repeat the process with the remaining bread sticks.
Serve beside poached eggs and a pot of Beerenberg Taka Tala Sauce for dipping.