Poached Eggs with Parmesan and Smoked Salmon Toasts
Speaking of poached eggs, this is my new favorite brunch recipe. You really can’t go wrong with pairing smoked salmon with poached eggs, which I usually end up putting together when I make Eggs Benedict, but this version is so much simpler and cuter (not to mention a whole lot healthier without the hollandaise sauce.) Putting it together is really fast as well. All you have to do is slice up your bread and toast it up, then wrap half of your toasts with smoked salmon and when you’re ready to eat just poach your eggs and you’re done. Dipping those toasts into the runny egg yolks is satisfying on so many levels and makes this really fun to eat.
Poached Eggs with Parmesan & Smoked Salmon Toasts
from Food and Wine, recipe by Jean-Georges Vongerichten
- Four 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
Preheat the oven to 425°
1) Fill a wide skillet or saucepan with water and let come to a boil.
2) Put the bread on a baking sheet and brush all over with olive oil. Bake for about 8 minutes, or until crisp.
3) Reserve 8 toasts for wrapping with smoked salmon. 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.
4) Add vinegar to your saucepan filled with boiling water. Bring to a boil again, then reduce the heat to a bare simmers.
5) 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 4 minutes.
6) 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.