STREAMING NOW: Simply Nigella

Poached Eggs With Parmesan and Smoked Salmon Treats

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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. Evidently, he's still fond of it because he has created an adult version that's elegant enough to serve as a first course at a dinner party: He wraps smoked salmon around half of the toasts and sprinkles the rest with grated Parmigiano-Reggiano, so it melts and forms a salty crust when baked. From:" A Taste For Toasters" Published March 2006 in Food & Wine Magazine.;)”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: