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Saturday, March 31, 2012

Soft Boiled Eggs with Buttery Herb-Gruyere Toasts



Finally a breakfast recipe! I found this recipe on Pintrest it originally came from a blog called the Smitten Kitchen and can be found here.

Ingredients:
-16 sourdough toast fingers (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 gruyère 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

To create the croutons, cut the bred into 1/2 inch matchsticks. This took up about half of the loaf of bread.




In a small bowl whisk together the melted butter and mustard.

Add the butter/mustard mixture to the sourdough bread and mix the  pieces trying to coat them as much as possible.



Spread the coated sourdough pieces onto a baking sheet.

Sprinkle the cheese over the bread pieces, add the pepper/salt and parsley.

Bake at 400 degrees for 20 minutes.

While the bread is in the oven becoming toast sticks. Soft boil the eggs. My roommate and I had never made soft boiled eggs before so we followed the instructions on the Smitten Kitchen --  Bring a medium pot of water to a steady boil. Add eggs and cook them for exactly six minutes, maintaining the heat at a simmer, then drain and rinse them briefly in cold water.

Once the eggs are finished cooking the eggs need to be opened. Being college students we also don't own any egg cups so we cut our used egg carton into pieces and used it to hold our breakfast.


The egg needs to be pointiest side down in the egg holder.


Using a knife break the egg shell around the top of the egg to gain access to the yolk.




About this time the toast should be ready to come out of the oven.



Enjoy your breakfast!

This would be a great breakfast recipe to make if you have overnight guests -- it wasn't too time consuming and the results were definitely worth the time. The gruyere was the most expensive ingredient because we substituted the romano cheese for parmesean -- but gruyere can be used for other things. I left the crust on the sourdough bread, when I make this again I'll remove the crust because it made the toast really crunchy.

This is by far the best recipe I've made so far I hope you take the time to try it. Happy cooking! 



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