Name: Soft-Boiled Eggs with French Toast “Soldiers”
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 serving(s)
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

Ingredients

French Toast Soldiers
- 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
Soft-Boiled Eggs
- 8 eggs, at room temperature
For Serving (optional)
- 12 large asparagus, roasted

Preparation

French Toast Soldiers
- 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.
Soft-Boiled Eggs
- In a pot of simmering water, gently lower the eggs using a slotted spoon. Cook for 3 minutes. Using the slotted spoon, remove the eggs from the water. Place in eggcups. Using a knife or the back of a spoon, hit the tops of the eggs and remove.
- Serve the eggs with the breadsticks and asparagus.

Soft-Boiled Eggs with French Toast “Soldiers”

Categories

Ingredients

French Toast Soldiers

Soft-Boiled Eggs

For Serving (optional)

Preparation

French Toast Soldiers

Soft-Boiled Eggs

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan