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1 tsp olive oil
1 clove garlic
1 bunch spinach, trimmed
1/4 tsp salt
4 eggs
4 slices pumpernickel bread
4 oz. salmon
Chive cream sauce:
1 1/4 cups milk
2 green onions [white part only] cut in half
1 bay leaf
pinch nutmeg
1 tbsp butter
1 tbsp all purpose flour
1/4 cup cream cheese
1 tbsp chopped chives or green onions
1/4 tsp each salt and pepper
pinch of cayenne pepper
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 heat, melt butter, cook flour, stirring for
2 minutes. Increase heat to medium. Gradually whisk in milk mixture, whisking
constantly for 8 to 10 minutes or until thickened. Whisk in cheese until blended,
then chives, salt, pepper, and cayenne pepper.
Make ahead. Let cool and place plastic wrap right on surface of sauce. refridgerate
up to 2 days. Reheat slowly for use.
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. Stir in salt.
Keep warm.
Meanwhile pour enough water into separate saucepan to come to 3 inches. bring
to boil. Reduce heat to gentle simmer and break eggs one at a time into water.
Cook to desired doneness[is that a word?] remove with slotted spoon and drain
well
Meanwhile toast bread. Arrange layer of spinach on each slice, top withpoached
egg. Spoon sauce over eggs. Top with folded slice of smoked salmon. Serves four.
Croissants a la maison:
Make the chive cream sauce above. Bake your favourite croissants. Sramble several eggs.[according to no. of guests] Slice avocadoes, tomatoes, cheese [can be cream cheese spread on croissants] To serve, cut open croissants, fill with scrambled eggs, slices of avocadoes, tomatoes, cheeses and sliced onion....and whatever else you think might be tasty. Put in oven to heat while guests are eating their fruit dish. To serve, top with the sauce, add whatever extras to pretty the plate....maybe a rhubarb salsa on watermelon, which is what I do. This is one I put together one morning when I was rummaging thru' the fridge and it was so well received that I now have as a constant...and if you make the delicious sauce the day before, there's nothing to it but to enjoy.
Lani
The Folks at
Arbutus Garden House B&B,
Vancouver, BC
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