-
1
CHIVE AREAM SAUCE:.
-
2
In saucepan over medium heat, combine milk, onions, bay leaf and nutmeg; simmer, stirring for 5 minutes.
-
3
Discard onions and bay leaf.
-
4
In separate saucepan over medium heat, melt butter, cook flour, stirring for 2 minutes.
-
5
Increase heat to medium; gradually whisk in milk mixture, whisking constantly for 8 to 10 minutes or until thickened.
-
6
Whisk in cheese until blended, then chives, salt, pepper, and cayenne pepper.
-
7
**Make ahead; let cool and place plastic wrap right on surface of sauce.
-
8
refrigerate up to 2 days.
-
9
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.
-
10
Stir in salt and keep warm.
-
11
Meanwhile pour enough water into separate saucepan to come to 3 inches.
-
12
bring to boil.
-
13
Reduce heat to gentle simmer and break eggs one at a time into water.
-
14
Cook to desired doneness {is that a word?}
-
15
remove with slotted spoon and drain well.
-
16
Meanwhile toast bread.
-
17
Arrange layer of spinach on each slice, top with poached egg.
-
18
Spoon sauce over eggs.
-
19
Top with folded slice of smoked salmon.
-
20
.
-
21
Serve with tomato slices, onion slices, or avocado slices.
