Again, one of the few times that I will bother with breakfast as a thing will always be the weekend, for the simple fact that I will have more time to devote to it. However, if making breakfast on the weekend can translate into something that allows me to reheat it during the week and enjoy it, then you can’t go wrong.  And as it turns out, you can reheat the toast soldiers here, and make the soft eggs ahead too, so that’s pretty awesome. As such, I now have breakfast for the better part of the week. 😀

I will give you my tips below for making soft boiled eggs, and they’ve pretty consistently turned out wonderful when I’ve made them this way. That combined with the toast soldiers (which I’m pretty sure are a British thing? not sure) make a perfect, easy, hearty breakfast.

Soft Eggs with Buttery Herb-Gruyere Toast Soldiers
Makes 3 – 4 breakfasts

Ingredients

  • 1 baguette sourdough bread, cut into toast soldiers (I cut the baguette into fifths, and then cut that into thirds (and if appropriate, sixths)
  • 1 stick butter, melted
  • 2 t dijon mustard
  • 2/3 c shredded gruyere cheese (I used shredded Grand Cru cheese) 
  • 2 T grated romano cheese
  • mixture of herbs (I used parsley, thyme, oregano, and marjoram, along with salt and pepper, in varying quantities)
  • 4 large eggs

Preheat your oven to 400 (375, if it runs hot). Take your baguette, segment it, and cut it into toast soldiers (aka bread fingers); I took my baguette, sliced it into fifths, and then cut the baguette into thirds (and if it was the bigger baguette, cut it further into sixths). Melt your butter, and whisk it together with the dijon, adding the herbs afterwards.  Take the butter/dijon/herb mixture and spread it over the soldiers, tossing to coat them completely.  Then, spread the coated soldiers on a baking sheet, and sprinkle both cheese over them.  Put the soldiers in the oven, and bake for twenty minutes, until golden brown. 

While your soldiers are baking, make your soft boiled eggs, using the method detailed here. In short, bring a small pot of water and 1 T white vinegar to a boil, add your four eggs, boil for six minutes, and put into ice water.  Peel your eggs (if they’re cracked, it’s okay, that’ll make it easier).

Take some of your toast soldiers, and at least one (or two) of your peeled soft eggs, and split them over the soldiers.  And then, enjoy your breakfast!

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