Wash the Dormaplum tomatoes and cut them vertically into wedges. Place on a plate adding just a drizzle of extra virgin olive oil and a pinch of salt.
Melt the butter in a non-stick pan until it becomes foamy. Crack in the eggs and let the whites set over a low heat. Place close to tomatoes and add fresh sliced bread.
Season with fresh thyme and a pinch of salt.
Fondue preparation:
Pour the cooking cream into a saucepan and bring to 85°C over a low heat. Turn off and stir in the grated parmesan cheese. Stir for a few minutes until smooth and creamy.
Serve hot, drizzled Dormaplum tomatoes.
