This is yet another Smitten Kitchen creation. I adore Smitten Kitchen - I am smitten with Smitten Kitchen (sorry, I had to). Her recipes are so doable and ALWAYS delicious! Her cookbook comes out this Fall and you can bet I am pre-ordering that baby!
I made this for breakfast for myself a few weeks ago and boy, it hit the spot! This would be perfect for brunch, or even an afternoon munch. The yolk from the egg creates a perfect sauce for the salty, crunchy cheese-sprinkled toasts... yum!
What you need:
16 sourdough toast fingers, 1/2" thick
4 Tbls. butter, melted
1 tsp. dijon mustard
1/3 c. finely grated Gruyere cheese
2 Tbls. finely grated Romano cheese (or parmesan)
1 Tbls. finely chopped flat-leaf parsley
1 tsp. finely chopped fresh thyme
What to do:
Preheat oven to 400 degrees.
Place bread cubes in a large, shallow bowl.
Whisk together mustard and butter and drizzle over the top of the bread.
Sprinkle with salt, pepper, cheeses, and herbs.
Toss to coat.
Spray baking sheet with nonstick spray and scatter the bread cubes on the sheet.
Bake until crisp and golden, about 20 minutes.
Serve with soft-boiled eggs (you can find instructions on how to do this on the internet - just use Google!), making sure to soak up every last bit of yolk into that crispy toast!
Licking my fingers,