Poached Eggs/Smoked Salmon/Spinach/Chive Cream Sauce

Ingredients

POACHED EGGS

• 1 teaspoon olive oil
• 1 garlic clove
• 1 bunch spinach, trimmed (6-8 ozs)
• 1/4 teaspoon salt
• 4 eggs
• 4 slices pumpernickel bread or rye bread
• 4 ounces salmon

CHIVE CREAM SAUCE

• 1 1/4 cups milk
• 2 green onions, cut in half (white part only)
• 1 bay leaf
• 1 pinch freshly grated nutmeg
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/4 cup cream cheese
• 1 tablespoon chopped chives or green onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pinch crushed red pepper flakes

Directions

1. 1

   CHIVE AREAM SAUCE:.

2. 2

   In saucepan over medium heat, combine milk, onions, bay leaf and nutmeg; simmer, stirring for 5 minutes.

3. 3

   Discard onions and bay leaf.

4. 4

   In separate saucepan over medium heat, melt butter, cook flour, stirring for 2 minutes.

5. 5

   Increase heat to medium; gradually whisk in milk mixture, whisking constantly for 8 to 10 minutes or until thickened.

6. 6

   Whisk in cheese until blended, then chives, salt, pepper, and cayenne pepper.

7. 7

   **Make ahead; let cool and place plastic wrap right on surface of sauce. refrigerate up to 2 days.

8. 8

   In large skillet, heat oil over medium heat -- cook garlic for 30 seconds; add spinach and cook uncovered for 2 to 3 minutes or until wilted.

9. 9

   Stir in salt and keep warm.

10. 10

    Meanwhile pour enough water into separate saucepan to come to 3 inches. bring to boil.

11. 11

    Reduce heat to gentle simmer and break eggs one at a time into water.

12. 12

    Cook to desired doneness {is that a word?} remove with slotted spoon and drain well.

13. 13

    Meanwhile toast bread.

14. 14

    Arrange layer of spinach on each slice, top with poached egg.

15. 15

    Spoon sauce over eggs.

16. 16

    Top with folded slice of smoked salmon. .

17. 17

    Serve with tomato slices, onion slices, or avocado slices.