Poached Eggs with Parmesan and Smoked Salmon Toasts
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
Instructions
Poached Eggs with Parmesan and Smoked Salmon Toasts serves 4 original recipe by Food & Wine.
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