One my favorite tea time suppers is a simple boiled egg and toasted soldiers. It’s easy, tasty, and such comfort food. It’s also nostalgic, and reminds me of being a child, enjoying the wonder of small toasted soldiers. I wanted to play with this idea of toasted soldiers and eggs, so I came up with this recipe for eggs croustade. The croustade is some buttered bread that is shaped in a ramekin, and toasted in the oven with the egg. It’s essentially a basket of toasted soldiers. The egg is baked with some fresh cream, some cheese and mustard. You could spice things up with a dash of Worcestershire or sriracha sauce too, if you like. This recipe makes for a great lunch dish served with a fresh green salad. I promise it will make you fall in love with eggs and toasted soldiers all over again.
Ingredients
Serves 2
- 2 eggs
- 2 slices of bread
- 2 tablespoons of butter, melted
- 3 teaspoons of cream
- ½ teaspoon of Dijon mustard
- salt and pepper
- 3 teaspoons freshly grated Gruyere cheese/ your own favorite cheese
- chopped chives (optional garnish)
Method
- Preheat the oven to 180 C / 350F
- Cut each slice of bread into 4 triangles.
- Brush the triangles with the melted butter and arrange them into the ramekins, ensuring the bottom is covered.
- Mix the cream and mustard together, and add salt and pepper to taste.
- Sprinkle some of the grated cheese on top of the bread triangles. (Save some for the garnish).
- Pour the egg into the ramekin on top of the cheese.
- Then, top each one with cream mixture.
- Season again with a with a little salt and pepper.
- Bake in the oven for 10 -13 minutes, or until the bread is lightly toasted and the egg is set.
- Garnish with some freshly chopped chives, grated cheese, and serve immediately.
