Recipes
Poached Eggs with Parmesan and Smoked Salmon Toasts
- Breakfast
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.
Ingredients
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4 (1/2-inch-thick) slices of sourdough bread, each slice cut into four 4-by-1/2-inch rectangles
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Extra-virgin olive oil, for brushing
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1/4 cup freshly grated Parmesan
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2 ounces thinly sliced smoked salmon, cut into 8 long strips
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4 large eggs
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