Can we all agree that food is so much more fun to eat when it involves dipping? Chips, fries, nuggets, those little mini churros you get at restaurants? SO much more fun than a regular churro.
Now, we can also probably all agree by now that my mom’s Herbs de Provence toast is the bomb (and if you don’t agree because you have no clue what the heck I’m talking about, check it out here). But what if I told you there was a way to make her toast as fun as those mini churros?
Toast Soldiers have always been so intriguing to me. The concept is the opposite of elaborate, but for some reason you rarely ever see it on a menu and people are always so surprised by the concept. I remember the first time I saw the dish: I was scrolling through The Butcher’s Daughter’s Instagram feed before my first visit to the Abbot Kinney hotspot and amidst the matcha pancakes and various elixers, a simple plate of cut up toast and soft boiled eggs appeared. Somehow, this was the show-stopper for me. Obviously, that was what I had to order.
So when it came time for me to make this dish on my own (it was inevitable- I somehow was always craving the fun and tastiness of the little toast dippers), I knew it couldn’t be just your run of the mill Toast Soldiers. No no no. We don’t do anything run of the mill here on Straight to the Butze.
Okay, that’s a lie, but just go with me for a sec.
Now, these Soldiers are French. That is, they are coated in Herbs de Provence. A coat of arms, if you will. A simple addition, but one that elevates the sophistication of Toast Soldiers, making them a great brunch addition on those days when you really are trying to impress your guests. Or just want to impress yourself. And the recipe takes no time to make.
So what are you waiting for?
What is your favorite food to dip? Comment below!
Makes three Toast Soldier plates
- 3 slices of bread of choice (I love whole wheat sourdough)
- 3 eggs
- Herbs De’ Provence
First, add water to a pot, one inch above where an egg would sit. Bring it to a boil. Pour EVOO into a hot pan and turn on medium-high.
Cut your bread into slices, about 2 inches long and ½ inch thick. Coat all of the sides with EVOO and lightly sprinkle with herbs, salt, and pepper.
Once the water is boiling, turn the pot down to low. Add the eggs gently with a skimmer into the water, and then turn back up to high. For soft, jammy eggs, cook for exactly 6 minutes.
While the eggs are cooking, turn the pan down to medium-low and place the bread onto the pan. Press down on each side with a spatula, until crispy and golden.
Once the eggs are done, immediately place them into an ice bath for a minute. Crack the top of the eggs, peeling just the top portion off and removing the white layer on top until the yellow yolk is visible. If you have an egg cup, place the egg into the cup, lower shell still on.
Serve the eggs with the toast slices, dipping the toast into the delicious yolk. Enjoy!