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
- 4 (1/2-inch-thick) slices of sourdough bread, 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
Directions
- Preheat the oven to 425°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 eight toasts. Push the remaining eight 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 eight 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.