16 sourdough toast fingers
4 T. (2 oz.) unsalted butter, melted
1 tsp. smooth Dijon mustard
Salt
Freshly ground black pepper
1/3 C. finely grated gruyère cheese (about 1 1/2 oz.)
2 T. finely grated Romano cheese
1 T. finely chopped flat-leaf parsley
1 tsp. finely chopped fresh thyme leaves (optional)
4 large eggs

Make croutons: Preheat oven to 400°F. Place bread cubes in shallow, wide bowl. Whisk together butter and Dijon, then pour over bread fingers. Sprinkle with salt, pepper, both types of cheese, parsley and thyme, if using. Toss to coat. Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, turning, about 20 minutes. Set aside.

Meanwhile, cook eggs: Bring a medium pot of water to a steady boil. Add eggs and cook them for exactly six minutes, maintaining the heat at a simmer, then drain and rinse them briefly in cold water.

Holding the egg vertically, pointier side down, with a towel or paper towel to protect you from its heat, tap a knife around the “neck,” about half an inch below the top so that you can remove a little “lid” area. Place the egg in a small dish, opened side up, and serve with a small spoon and toast soldiers.

Don’t have adorable chicken or other tiny egg C. and spoons? With a little patience, you can peel the soft-boiled eggs as you would a hard-boiled one. It’s tricky, because they are liquid in the center, but doable. For this method, arrange four of your croutons on a small plate. Place the peeled egg over the croutons and smash it lightly, delightfully (if you don’t find this to be really fun, I am not sure we can be friends) with a fork. Season with salt and pepper and eat with a fork and knife.