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16 sourdough toast fingers (mine were from 1/2-inch thick slices, cut into 1/2-inch batons)
4 tablespoons (2 ounces) unsalted butter, melted
1 teaspoon smooth Dijon mustard
Salt
Freshly ground black pepper
1/3 cup finely grated gruyère cheese (about 1 1/2 ounces)
2 tablespoons finely grated Romano cheese
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon finely chopped fresh thyme leaves (optional)
4 large eggs
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 al0284
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