Poached Eggs With Parmesan and Smoked Salmon Treats

1. 1

   Preheat the oven to 425F

2. 2

   Fill a medium skillet with water and bring to a boil.

3. 3

   Put the bread on a baking sheet and brush all over with olive oil.

4. 4

   Bake for about 8 minutes, or until crisp.

5. 5

   Reserve 8 toasts.

6. 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. 7

   Wrap the smoked salmon around the remaining 8 toasts

8. 8

   Reduce the heat under the skillet to moderately low so the water simmers.

9. 9

   One at a time, break the eggs into a small bowl and pour them into the simmering water.

10. 10

    Cook until the whites are just firm and the yolks are still runny, about 3 minutes.

11. 11

    Using a slotted spoon, transfer the eggs to paper towels and gently blot dry; season with black pepper.

12. 12

    Put each egg in a small, warmed bowl.

13. 13

    Serve immediately with the Parmesan and smoked salmon toasts.

* Per serving · 4 servings · Values may vary.

No additional tips available.