Soft-Boiled Eggs with French Toast “Soldiers”
Let’s face it, the best part of soft-boiled eggs are the little “soldiers” of bread that you dip headfirst into the runny yolks. We’re taking things up a notch with mini savoury French toast breadsticks coated in Parmesan breadcrumbs. In this recipe, even asparagus serves as the perfect tool for dipping!
Ingredients
- 3 eggs
- 3 tbsp (45 ml) milk
- 3/4 cup (95 g) breadcrumbs
- 3/4 cup (55 g) fresh Parmesan cheese, finely grated
- 4 slices day-old square bread, cut into sticks ½ inch (1.5 cm) thick
- 1/4 cup (55 g) butter
- 8 eggs, at room temperature
- 12 large asparagus, roasted
Instructions
- In a shallow dish, lightly whisk the eggs with the milk. In a second shallow dish, combine the breadcrumbs and Parmesan.
- Dip the sticks of bread into the egg mixture, letting some of the excess drip off. Press into the breadcrumb mixture to coat well.
- In a large non-stick skillet over medium-high heat, brown half of the breadsticks at a time in half of the butter (2 tbsp) for 1 to 2 minutes on each side or until nicely browned. Drain on a plate lined with paper towels.
Let’s face it, the best part of soft-boiled eggs are the little “soldiers” of bread that you dip headfirst into the runny yolks. We’re taking things up a notch with mini savoury French toast breadsticks coated in Parmesan breadcrumbs. In this recipe, even asparagus serves as the perfect tool for dipping!