Eggs And Soldiers (Gruyere/Parsley
- Soft Eggs with Buttery Herb-Gruyere Toast Soldiers
- I include the basic, simple soft-boiled egg instructions that always work for me. However, if you want a very cool read on how to obsessively ensure that your eggs are perfect every single time, well, you've got to read this.
- 16 sourdough toast fingers (mine were from 1/2-inch thick slices, cut into 1/2-inch batons)
- 4 tablespoons (2 ounces) unsalted butter, melted
- 1 teaspoon smooth Dijon mustard
- Salt
- Freshly ground black pepper
- 1/3 cup finely grated gruyere cheese (about 1 1/2 ounces)
- 2 tablespoons finely grated Romano cheese
- 1 tablespoon finely chopped flat-leaf parsley
- 1 teaspoon finely chopped fresh thyme leaves (optional)
- 4 large eggs
- Make croutons: Preheat oven to 400u0b0F. Place bread cubes in shallow, wide bowl. Whisk together butter and Dijon, then pour over bread fingers. Sprinkle with salt, pepper, both types of cheese, parsley and thyme, if using. Toss to coat. Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, turning, about 20 minutes. Set aside.
below
Taken from www.epicurious.com/recipes/member/views/eggs-and-soldiers-gruyere-parsley-51806181 (may not work)