Friday, June 4, 2010

Poached Eggs with Parmesan and Smoked Salmon Toasts


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.




22 comments:

  1. 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!

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  2. Enjoy 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!

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  3. I can't wait to hear about your experience in the South of France. This looks like a terrific breakfast.

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  4. oh i'm so jealous, how fun! if this is the kind of food you get in france, sign me up!

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  5. Enjoy Provence and all its tasty treasures. The photo have definitely brought my taste buds to life.Delicious!

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  6. I 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!

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  7. This is the perfect breakfast. I did not come to love smoked salmon until my adulthood, and now I just cannot get enough of it!

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  8. Thank 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

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  9. Poached 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.
    Enjoy!
    Rita

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  10. I am going to France next week too! We are going to the Loire Valley for a bike tour. I am so excited.

    I 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.

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  11. This looks like the perfect breakfast! Have a great trip!

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  12. Ooh...you know my obsession with poached eggs...Sounds freaking amazing! Esp with smoked salmon!

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  13. How fun for you. I can not wait to hear about the food, and cooking classes. -Tien

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  14. Just checking in with you. Hope you are enjoying your Summer.

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  15. I saw your comments on my blog and wanted to see if you were sharing some more delicious dishes-Please do soon.

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  16. Just stopping by to visit you.

    Hope you come back soon.

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  17. Hope you're having a wonderful time over there. Enjoy it to the max.

    Faith

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  18. 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.
    All the best for a happy and healthy 2011!

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  19. Two of my favorite foods are smoked salmon and poached eggs. This has to be good.

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  20. This 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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