Clicquot + eggs

Jo Lorenz Veuve Clicquot
 


Did you know that brunches date back to the time of the Pharaohs, where it was a celebratory end-of-week custom to to honour the humble egg?

 

Okay so I totally made that up, however it **could** be true.

I bring you the second in our Veuve Clicquot + Food pairing series: Clicquot + eggs!
 

PART II:

Poached eggs with parmesan + smoked salmon

 

RECIPE

INGREDIENTS:

  • 4 x free range eggs

  • 4 x thick slices of sourdough bread, cut into three rectangles (making 12 rectangles of bread)

  • Extra-virgin olive oil

  • 80g freshly grated Parmesan cheese

  • 6 slices of thinly-cut organic smoked salmon

METHOD:

  1. Preheat the oven to 220°

  2. Place the bread on a baking sheet and brush with olive oil. Bake for about 8 minutes

  3. Turn the toast over and bake for another 8 mins

  4. Remove the toast from the oven and push 6 of the pieces of rectangular toast together on the baking sheet and sprinkle with the Parmesan

  5. Place all 12 rectangular toast pieces back in the oven and bake for 2 minutes, or until the cheese is melted

  6. Fill a small to medium skillet with water and put on high to bring to a boil

  7. Remove the toast from the oven and wrap the 6 pieces of non-Parmesan toast in the smoked salmon

  8. Reduce the heat under the skillet so the water is simmering (and not boiling - this is very important)

  9. Break the eggs into a small bowl or cup and, one at a time, pour them into the simmering water

  10. Cook for about three minutes, which will leave your whites just firm, yet your yolks still runny

  11. Using a slotted spoon, transfer your cooked eggs to a paper towel to gently dry and then place them in a small, warmed bowl until the other eggs are ready

  12. When all the eggs are cooked, serve immediately with the Parmesan and smoked salmon toast!

 

See the first in our series of Clicquot + Food.