Soft Eggs with Buttery Herb-Gruyere Toasts
Photo © Deb Perelman
- 16 sourdough toast fingers
- 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
- This recipe is vegetarian
- Produce
- Flat-leaf parsley (1 tablespoon)
- Thyme, fresh (1 teaspoon)
- Condiments
- Dijon mustard, smooth (1 teaspoon)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Salt (1)
- Bread & Baked Goods
- Sourdough toast fingers (16)
- Dairy
- Butter, unsalted (4 tablespoons)
- Gruyere cheese (1/3 cup)
- Romano cheese (2 tablespoons)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published March 24, 2012 (11 months ago).
227 people saved this recipe.
