For the roasted tomatoes
200g cherry tomatoes on the vine
3 tbsp Siúcra Light Golden Brown Sugar
3 small sprigs rosemary
1 tsp chopped marjoram
1 tsp chopped thyme

for the French toast
3 large free-range eggs, beaten
100ml milk
2 tbsp Siúcra Icing Sugar
4 tbsp grated parmesan
½ tsp paprika

4 slices thick large sourdough loaf, each cut into large circle  
Butter and rapeseed oil, for frying
Salt and freshly ground black pepper

2 poached eggs, to serve
Chopped parsley or sprigs of thyme, to garnish
Parmesan shavings, to garnish

To roast the tomatoes, preheat the oven for to 190°C/fan 170°C/gas 5. Place the tomatoes on a roasting tray, spoon over the Siúcra Light Brown Sugar, add the rosemary sprigs, chopped marjoram, thyme, salt and freshly ground black pepper. Drizzle over a little oil. Roast for about 15 minutes until the tomatoes are just cooked.

To make the French toast, whisk the eggs together with the milk, Siúcra Icing Sugar, parmesan and paprika in a large shallow dish and season with salt and freshly ground black pepper. 
Heat a little butter and oil in a large non-stick frying pan over a medium heat.
Dip both sides of the bread circle into the egg batter allowing time to soak up the batter and then place in the frying pan. Cook until golden on both sides.

To serve, place 2 slices of French toast on each plate, arrange the tomatoes on top and a poached egg on each. Sprinkle over chopped parsley or sprigs of thyme.  Garnish with parmesan shavings and serve immediately.

Recipe supplied by Catherine Fulvio