Poached Eggs with Parmesan and Smoked Salmon Toasts || Gracefult Kitchen

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Poached Eggs with Parmesan and Smoked Salmon Toasts

Breakfast

Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life's great pleasures. "When I was a kid, I loved it," says Jean-Georges Vongerichten.

Ingredients

4 (1/2-inch-thick) slices of sourdough bread, each slice cut into four 4-by-1/2-inch rectangles
Extra-virgin olive oil, for brushing
1/4 cup freshly grated Parmesan
2 ounces thinly sliced smoked salmon, cut into 8 long strips
4 large eggs

Description

Preheat the oven to 425°F. Fill a medium skillet with water and bring to a boil. Put the bread on a baking sheet and brush all over with olive oil. Bake for about 8 minutes, or until crisp. Reserve eight toasts. Push the remaining eight toasts on the baking sheet close together and sprinkle the Parmesan on top in a thick layer. Bake for about 2 minutes, or until the cheese is melted. Wrap the smoked salmon around the remaining eight toasts.
Reduce the heat under the skillet to moderately low so the water simmers. One at a time, break the eggs into a small bowl and pour them into the simmering water. Cook until the whites are just firm and the yolks are still runny, about 3 minutes. Using a slotted spoon, transfer the eggs to paper towels and gently blot dry. Put each egg in a small, warmed bowl. Serve immediately with the Parmesan and smoked salmon toasts.