soft eggs with buttery herb-gruyere toasts

Course Breakfast and Brunch

Ingredients in this Recipe

1 tablespoon finely chopped flat leaf parsley
1 teaspoon finely chopped fresh thyme leaves (optional)
1 teaspoon smooth Dijon mustard
1/3 cup finely grated gruyère cheese (about 1 1/2 ounces)
2 tablespoons finely grated Romano cheese
4 tablespoons (2 ounces) unsalted butter, melted
Don’t have adorable chicken or other tiny egg cups and spoons? With a little patience, you can peel the soft boiled eggs as you would a hard boiled one. It’s tricky, because they are liquid in the center, but doable. For this method, arrange four of your
Freshly ground black pepper
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
Make croutons: Preheat oven to 400°F. 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
Meanwhile, cook eggs: 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.
Salt