Eggs And Soldiers (Gruyere/Parsley - cooking recipe

Ingredients

see below

Preparation

Soft Eggs with Buttery Herb-Gruyere Toast Soldiers

I include the basic, simple soft-boiled egg instructions that always work for me. However, if you want a very cool read on how to obsessively ensure that your eggs are perfect every single time, well, you've got to read this.

16 sourdough toast fingers (mine were from 1/2-inch thick slices, cut into 1/2-inch batons)
4 tablespoons (2 ounces) unsalted butter, melted
1 teaspoon smooth Dijon mustard
Salt
Freshly ground black pepper
1/3 cup finely grated gruyere 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

Make croutons: Preheat oven to 400\u00b0F. Place bread cubes in shallow, wide bowl. Whisk together butter and Dijon, then pour over bread fingers. Sprinkle with salt, pepper, both types of cheese, parsley and thyme, if using. Toss to coat. Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, turning, about 20 minutes. Set aside.