Soft boiled eggs with Parmesan and thyme soldiers by Foodland Recipe Kitchen

Preparation Time: 5 mins
Cooking Time: 15 mins
Serves: 4

Ingredients

• 12 batons of sourdough bread, cut size 1-2cm wide x 8-10 cm long
• 1/4 cup finely grated Parmesan cheese
• 1/2 tsp thyme leaves
• 4 tbsp unsalted butter, melted
• 4 large size eggs, at room temperature

Equipment

• Lined baking tray
• Saucepan

Instructions

1. Preheat oven to 180°C.
2.  Line a baking tray with baking paper.
3. Mix together the Parmesan cheese and thyme leaves.
4. Butter all sides of the bread batons and roll in Parmesan and thyme mix, gently pressing into the butter.
5. Place batons onto prepared tray, bake in oven for 10 minutes or till lightly coloured.
6. Gently place the eggs into a saucepan, add cold water to cover
   eggs.
7. Bring to the boil, continue to boil gently for 3 minutes.
8. Turn off heat and leave eggs in the water for 1½ minute longer for a soft yolk.
9. Place the eggs into an eggcup, cut off the top 1/3 and serve immediately with Parmesan soldiers.