Poached Eggs With Parmesan and Smoked Salmon Treats

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Total Time
30mins
Prep 10 mins
Cook 20 mins

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.;)

Ingredients Nutrition

Directions

  1. Preheat the oven to 425°F
  2. Fill a medium skillet with water and bring to a boil.
  3. Put the bread on a baking sheet and brush all over with olive oil.
  4. Bake for about 8 minutes, or until crisp.
  5. Reserve 8 toasts.
  6. Push 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.
  7. Wrap the smoked salmon around the remaining 8 toasts
  8. Reduce the heat under the skillet to moderately low so the water simmers.
  9. One at a time, break the eggs into a small bowl and pour them into the simmering water.
  10. Cook until the whites are just firm and the yolks are still runny, about 3 minutes.
  11. Using a slotted spoon, transfer the eggs to paper towels and gently blot dry; season with black pepper.
  12. Put each egg in a small, warmed bowl.
  13. Serve immediately with the Parmesan and smoked salmon toasts.