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.;)
- 4 slices 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 cheese
- 2 ounces thinly sliced smoked salmon, cut into 8 long strips
- 4 large eggs
- fresh ground black pepper
- 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 8 toasts.
- 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.
- Wrap the smoked salmon around the remaining 8 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; season with black pepper.
- Put each egg in a small, warmed bowl.
- Serve immediately with the Parmesan and smoked salmon toasts.