Clicquot + eggs
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!
Poached eggs with parmesan + smoked salmon
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
Preheat the oven to 220°
Place the bread on a baking sheet and brush with olive oil. Bake for about 8 minutes
Turn the toast over and bake for another 8 mins
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
Place all 12 rectangular toast pieces back in the oven and bake for 2 minutes, or until the cheese is melted
Fill a small to medium skillet with water and put on high to bring to a boil
Remove the toast from the oven and wrap the 6 pieces of non-Parmesan toast in the smoked salmon
Reduce the heat under the skillet so the water is simmering (and not boiling - this is very important)
Break the eggs into a small bowl or cup and, one at a time, pour them into the simmering water
Cook for about three minutes, which will leave your whites just firm, yet your yolks still runny
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
When all the eggs are cooked, serve immediately with the Parmesan and smoked salmon toast!