About the Soufflé is a project of a Finnish-Brazilian couple based in Helsinki, passionate about food, photography and cinema. We hope in our photos and videos we can deliver even a small bit of the love we have for food and other simple things in life. All photos are owned by us unless stated otherwise.
With any questions please contact aboutthesoufflee (at) gmail.com!

Wednesday, April 11

Buttery Herb & Gruyère Toast Sticks

This morning was special. Sleeping late, not going to the office and having a chance to have a slow breakfast together inspired me to try something new again. After preparing the sandwich cake the other day I had loads of left-over bread crust waiting to be used one way or another. I first thought of making croutons out of them, but then remember seeing a delicious looking recipe in Smitten Kitchen and wanted to give it a try. I didn’t have pecorino cheese in my fridge so I substituted it with parmesan cheese. Thyme I substituted by adding more parsley. I also used salted butter instead of saltless but didn’t add any extra salt.

These ended up being real yummy. I’m sure they would work well in salads and soups too, but were great served with soft-boiled eggs. Our 5-minute eggs were slightly too soft, actually, so 6 minutes sharp would be a more proper boiling time. This boiling time suits if you add the eggs in a boiling water, not cold.

Buttery Herb & Gruyère Toast Soldiers

30 toast (or other bread) sticks

100g butter, melted

3 teaspoons smooth honey-flavored Dijon mustard

50ml Gruyère cheese, finely grated

50ml Parmesan cheese, finely grated

2 tablespoons parsley, finely chopped

freshly ground black pepper

eggs to serve

Preheat oven to 200 C. Place bread sticks in a shallow bowl. Mix Dijon mustard and melted butter and pour over bread sticks. Mix until sticks are covered. Sprinkle with both cheeses, black pepper and parsley. Toss to cover.

Spread the bread sticks on a baking sheet covered with baking paper. Bake croutons until crispy and golden, approximately 15 minutes.

Let cool a bit and dip in soft egg yolks. Yum!

Tags: Bread Breakfast Cheese Eggs Food Food photography Snacks
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