Poached Eggs with Parmesan and Smoked Salmon Toast
Category
Breakfast - Brunch
Sub
Category
None
Servings
4
Wine/Beverage
Recommendations
abything
Ingredients
4 slices sourdough bread (1/2 inch thick), 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
Instructions
Preheat the oven to 425 degrees 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. Put each egg in a small, warmed bowl. Serve immediately with the Parmesan and smoked salmon toasts.
Per Serving
NUTRITION FACTS
Calories: 219 kcal
Carbohydrates: 13 g
Dietary Fiber: 0 g
Fat: 11 g
Protein: 13 g
Sugars: 1 g
Serving
Suggestions
4
Originally Submitted
5/6/2008
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0 reviews
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