soft eggs with herb-gruyere toasts

Because we’ve both been swamped with work, we’ve been all about easy meals and there’s nothing like eggs and toast for a quick dinner. The recipe for these cheesy toasts is from Smitten Kitchen and like all of Deb’s recipes, it does not disappoint.

Soft Eggs with Herb-Gruyere Toasts, from Smitten Kitchen

16 sourdough bread batons
4 T butter, melted
1 t smooth dijon mustard
1/3 cup gruyere cheese, grated
1 T parsley, chopped
1 t thyme, chopped
salt and pepper
4 eggs

Heat an oven to 400 degrees. Cut the bread into batons. Mix the melted butter, dijon, cheese, herbs and salt and pepper in a large bowl. Toss the bread with the cheese-herb mixture.  Place in an even layer on a lined baking sheet. Bake 15-20 minutes, until golden brown.

Meanwhile, heat a medium pot of water until boiling. Cook the eggs for six minutes for a perfectly soft-boiled egg.  Serve with the toasts and enjoy!