I'm leaving for France in just a few days. I have been sitting at work for the past month day dreaming about this long awaited trip. My sons will be staying with a family in Lyon, as I travel around Provence. I had to include a week long cooking school, lots of details when I return. So before I finish packing I leave you with a recipe created by one of my favorite French chefs, Jean Georges Vongerichter. I would be delighted to eat this for breakfast or as an appetizer of course!
- 4 slices of sourdough bread
- Olive oil
- grated Parmesan
- 2 ounces of smoked salmon
- 4 eggs
Pre heat oven to 425. Fill skillet with water, bring to a boil. Brush bread slices with olive oil, bake for about 6 to 8 minutes till nicely toasted. Cut into narrow slices. Sprinkle toast with Parmesan. Bring boiling water down to a simmer. Break eggs one at a time into small bowls. Pour 1 egg into the simmering water.(Perhaps you can poach all 4 eggs at once...I'm not that talented). Cook about 3 minutes. Using a slotted spoon transfer egg to paper towels, repeat with remaining eggs. To serve place 1 egg in a warm bowl. Serve with Parmesan toast fingers wrapped with smoked salmon.
Lovely breakfast display. Oh so lucky you are traveling to France. Have fun, and take lots of photos so you can share the adventure with us!
ReplyDeleteEnjoy and I cannot wait to hear about it! I just found out we will be gone four weeks, and one of it in the south of France- we can talk food and France, Spain when we walk together!
ReplyDeleteI can't wait to hear about your experience in the South of France. This looks like a terrific breakfast.
ReplyDeleteoh i'm so jealous, how fun! if this is the kind of food you get in france, sign me up!
ReplyDeleteEnjoy Provence and all its tasty treasures. The photo have definitely brought my taste buds to life.Delicious!
ReplyDeleteI hope you have a fabulous time in France! I hope we get to hear all about it. :) This is quite the recipe to leave us with -- looks like the perfect breakfast!
ReplyDeleteThis is the perfect breakfast. I did not come to love smoked salmon until my adulthood, and now I just cannot get enough of it!
ReplyDeleteThank you so much for visiting my blog and commenting. I can see I will be spending some time over here at your "house." Enjoy France, but I know you will. What is not to love? Susan
ReplyDeletePoached eggs! one of my favourite things; great idea to serve this with smoked salon. I am sure you are having a wonderful time in France; I do envy you; we spent 2 weeks in Provence a few years ago and all I have are fantastic memories.
ReplyDeleteEnjoy!
Rita
I am going to France next week too! We are going to the Loire Valley for a bike tour. I am so excited.
ReplyDeleteI hope you guys have a wonderful time-Oh, I am so envious about the cooking school. I will be looking forward to your posts when you return.
You have some amazing poached eggs and salmon here. Love it.
This looks like the perfect breakfast! Have a great trip!
ReplyDeleteOoh...you know my obsession with poached eggs...Sounds freaking amazing! Esp with smoked salmon!
ReplyDeleteHow fun for you. I can not wait to hear about the food, and cooking classes. -Tien
ReplyDeleteJust checking in with you. Hope you are enjoying your Summer.
ReplyDeleteHow fun! Enjoy it!!!
ReplyDeleteI saw your comments on my blog and wanted to see if you were sharing some more delicious dishes-Please do soon.
ReplyDeleteJust stopping by to visit you.
ReplyDeleteHope you come back soon.
Hope you're having a wonderful time over there. Enjoy it to the max.
ReplyDeleteFaith
Hi Figtree - what happened to you? I really miss your posts and am sorry that meeting you in Avignon didn't work out! Please inform.
ReplyDeleteAll the best for a happy and healthy 2011!
Two of my favorite foods are smoked salmon and poached eggs. This has to be good.
ReplyDeleteO my god, This is perfect!!!!
ReplyDeleteThis sounds heavenly. I love poached eggs but never get much of a chance to indulge. The salmon looks amazing and I can just imagine how wonderful it will all taste. Thank you for posting the recipe.
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