Poached Eggs with Smoked Salmon, Spinach and Chive Cream Sauce

Ingredients

1 tbsp (15 mL) olive oil
1 clove garlic, minced
1 bunch 10 oz (300 g) spinach, trimmed
1/4 tsp (1 mL) salt
4 eggs
4 slices pumpernickel bread
4 oz (125 g) smoked salmon

Chive Cream Sauce:

1 1/4 cups (300 mL) 1% milk
2 green onions (white part only), cut in half
1 bay leaf
pinch nutmeg
1 tbsp (15 mL) butter
1 tbsp (15 mL) all purpose flour
1/4 cup (50 mL) light cream cheese
1 tbsp (15 mL) chopped fresh chives or green onions
1/4 tsp (1 mL) each salt and pepper
pinch cayenne pepper

Directions

Chive Cream Sauce:

In saucepan over medium heat, combine milk, onions, bay leaf and nutmeg; simmer, stirring, for 5 minutes. Discard onions and bay leaf.
In separate saucepan over medium-low heat, melt butter; cook flour, stirring, for 2 minutes. Increase heat to medium. Gradually whisk in milk mixture; cook, whisking constantly, for 8 to 10 minutes or until thickened. Whisk in cheese until blended, then chives, salt, pepper and cayenne. (Make ahead: Let cool, place plastic wrap directly on surface and refrigerate for up to 2 days; reheat gently to serve.)

In large skillet, heat oil over medium high heat; cook garlic for 30 seconds. Add spinach; cook, uncovered, for 2 to 3 minutes or until wilted. Stir in salt. Keep warm.

Meanwhile, pour enough water into separate shallow saucepan to come 3 inches (8 cm) up side; bring to boil. Reduce heat to gently simmer. Break eggs, 1 at a time, into small dish. Bring dish close to surface of water and gently slip eggs into water. Cook in barely simmering water for 3 to 5 minutes or until desired doneness. Remove with slotted spoon and drain well.

Meanwhile, toast bread. Arrange layer of spinach on each slice; top with poached egg. Spoon sauce over eggs. Top with folded slice of smoked salmon.

Makes 4 servings

Preparation: 15 minutes

Cooking: 20 minutes

Nutrients per serving:

Calories: 333
Protein: 20 g
Carbohydrate: 24 g
Fat: 18 g