Herb & Cheese Toast Soldiers with Soft Boiled Eggs

Breakfast – The most important meal of the day! I love nothing more than having hearty breakfasts which allow time to mull over coffee and the day's papers (I'm an old soul, really.) Unfortunately, I'm not one for the early morning hours and often am just chowing down a bowl of cereal before running out the door. Whenever I am able to rouse myself at a reasonable hour (and on weekends when a reasonable hour is just before noon), I indulge in this easy treat.

Believe me – That smell when you open the oven when baking the buttery toast soldiers is to-die-for.

Recipe and instructions after the jump!

INGREDIENTS

• 2 slices Sourdough Bread (regular toast works just fine, too), cut into thin strips
• 1 tablespoon Parsley, torn into small pieces
• 1 teaspoon Dijon Mustard
• Gruyere cheese (I've found the more-easily-found-in-HK Gouda works just as well)
• 2-3 tablespoon Butter, melted
• 2 large Eggs
• Salt and Pepper

DIRECTIONS

1. Preheat the oven to 200°C 
2. Mix melted butter and mustard in bowl
3. Toss bread in bowl to coat
4. Place bread on making sheet, shave cheese and scatter parsley over 
5. Bake for about 18 minutes or until golden (flip the sticks about halfway through)
6. While the bread bakes, cook the eggs – Bring water to a steady bowl and reduce heat until the water just just quivering. Lower the eggs into the water with a slotted spoon and cook for exactly 6 minutes
7. Remove eggs from water with slotted spoon and rinse quickly under cold water
8. 'Top' the eggs by gently tapping a circumference around the fuller side of the egg with a knife to remove a little lid
9. Dip the toast soldiers in the runny eggy goodness and enjoy!