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…
Instructions
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1
In a shallow dish, lightly whisk the eggs with the milk. In a second shallow dish, combine the breadcrumbs and Parmesan.
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2
Dip the sticks of bread into the egg mixture, letting some of the excess drip off. Press into the breadcrumb mixture to coat well.
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3
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!
