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. Evidently, he's still fond of it because he has created an adult version that's elegant enough to serve as a first course at a dinner party: He wraps smoked salmon around half of the toasts and sprinkles the rest with grated Parmigiano-Reggiano, so it melts and forms a salty crust when baked. From:" A Taste For Toasters" Published March 2006 in Food & Wine Magazine.;)
My Private Note
Units: US | Metric
- 1Preheat the oven to 425°F
- 2Fill a medium skillet with water and bring to a boil.
- 3Put the bread on a baking sheet and brush all over with olive oil.
- 4Bake for about 8 minutes, or until crisp.
- 5Reserve 8 toasts.
- 6Push the remaining 8 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.
- 7Wrap the smoked salmon around the remaining 8 toasts
- 8Reduce the heat under the skillet to moderately low so the water simmers.
- 9One at a time, break the eggs into a small bowl and pour them into the simmering water.
- 10Cook until the whites are just firm and the yolks are still runny, about 3 minutes.
- 11Using a slotted spoon, transfer the eggs to paper towels and gently blot dry; season with black pepper.
- 12Put each egg in a small, warmed bowl.
- 13Serve immediately with the Parmesan and smoked salmon toasts.
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Nutritional Facts for Poached Eggs With Parmesan and Smoked Salmon Treats
Serving Size: 1 (135 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 293.3
- Calories from Fat 83
- Total Fat 9.3 g
- Saturated Fat 3.1 g
- Cholesterol 220.4 mg
- Sodium 673.1 mg
- Total Carbohydrate 33.8 g
- Dietary Fiber 1.9 g
- Sugars 0.5 g
- Protein 17.0 g