1 loaf sourdough bread
3 tablespoons basil pesto
3 tablespoons butter, soft but not melted
1⁄4 cup freshly grated Parmesan cheese
50 grams thinly sliced smoked salmon, cut into long strips
12 fresh, free-range eggs
1⁄2 cup cream
sea salt and freshly ground pepper
1 tablespoon butter
Preheat the oven to 180°C.
Cut the bread horizontally into 2 x 1 cm thick slices and remove the crusts. The slices should be about 20 cm long. Cut each slice in 11⁄2 cm wide fingers. You need at least 8 fingers, but more can be served if desired.
Combine the pesto, butter and Parmesan in a bowl. Spread onto all 4 sides of each finger of bread. Place on a baking tray and bake until golden and crisp, turning halfway through. Cool.
Wrap a couple of strips of smoked salmon around each finger.
Eggs: Whisk the eggs to combine and stir in the cream. Season well. Place a heat-proof bowl over a saucepan of simmering water. Add the butter and when melted pour in the eggs. Cook slowly, stirring frequently with a heat-proof spatula or wooden spoon. Gentle cooking is important to ensure soft, creamy eggs. Remove from the heat when slightly underdone as they will continue cooking.
To serve: Spoon into warm shallow dishes and serve immediately with the salmon toasts.