Poached Eggs With Parmesan and Smoked Salmon Treats

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.;)

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

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.