Friday, May 21, 2010

Poached Eggs with Two Types of Toast "Fingers"

If you have time for a relaxed breakfast this weekend, you may want to try this recipe from Food and Wine Magazine.  Poached eggs with crispy toast fingers to dip into the soft yolks. 
Strips of sourdough bread are brushed with olive oil and crisped in the oven.  Half are baked with Parmesan cheese topping, the other half are wrapped with smoked salmon.
 This is so simple it really doesn't need to be called a recipe.  Click here to view the Food and Wine instructions.  

I made the preparations even more simple by poaching the eggs in an egg poacher rather than in simmering water.  Some home-fries rounded out the meal.  Simply delicious.

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