Poached Egg Croute with Salmon, Spinach and Creamy Chervil Sauce

Chervil sauce compliments smoked salmon served with poached eggs on toasted baguette - spoil yourself!

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
4	Smoked Salmon, Fillet	Main, Snack	Poach, Uncooked, Pan	Less than 30 minutes

Ingredients:

142ml carton double cream
125ml white wine
25g pack chervil, finely chopped
5ml spoon olive oil
½ x 400g pack spinach
4 medium size eggs
125g pack smoked Scottish salmon
1 half baguette, cut into 4 pieces on the diagonal, then lightly toasted

Method:

To make the creamy chervil sauce: Place the cream in a saucepan and reduce by half, then add the wine and reduce slightly once again. Add the chervil and put to one side.

In the meantime, heat the olive oil in a large frying pan or wok and wilt the spinach. Poach the eggs in a pan of boiling water for 3-4 minutes or use a egg poacher.

To assemble, place a toasted bread croute on a plate and top with the wilted spinach, smoked salmon and finish with a poached egg, then spoon over a generous spoonful of creamy chervil sauce.

Serve immediately.