4 slices sourdough bread (½ inch thick),each
slice cut into four 4-by-1/2 inch rectangles
Extra-virgin olive oil, for brushing
¼ cup freshly grated Parmesan Cheese
2 ounces thinly sliced smoked salmon, cut into 8 long strips
4 large eggs
Cooking Directions
Preheat the oven to 425 degrees. 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 until the cheese is melted. Wrap the smoked salmon around the remaining 8 toasts.
Reduce the heat under the skillet t 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 toast.
I learned a very simple way to make poached eggs, place a coffee cup filled about 2/3 full of water, microwave for 45 seconds. Crack egg into coffee cup and microwave for approximately 1 minute or until white is set.
