Poached Eggs With Parmesan And Smoked Salmon Treats

Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins

Ingredients

• Servings: 4


• 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

Recipe

• 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.