Poached Eggs With Parmesan And Smoked Salmon Toasts

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Four 1/2-inch-thick slices of sourdough bread, each slice cut into four 4-by-1/2-inch rectangles

Extra-virgin olive oil, for brushing

1/4 cup freshly grated Parmesan

2 ounces thinly sliced smoked salmon, cut into 8 long strips

4 large eggs

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