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!