Smoked Salmon & Poached Egg Sandwiches
- 3 qt. baby spinach leaves, tightly packed
- 2 Tbsp. water
- 12 slices whole wheat baguette slices (4-inch long x 3/4-inch thick), toasted
- 3/4 cup Philadelphia Herb & Garlic Cream Cheese Product
- 12 slices smoked salmon slices
- 1 doz. eggs, poached
- Cook spinach in water in large skillet on medium-high heat 1 to 2 min.
- or just until wilted; drain off excess liquid.
- Spread 1 bread slice with 1 Tbsp.
- (15 mL) cream cheese; top with 1/4 cup (50 mL) wilted spinach, 1 salmon slice and 1 egg.
- Serve immediately.
baby spinach leaves, water, whole wheat baguette, philadelphia, salmon, eggs
Taken from www.kraftrecipes.com/recipes/smoked-salmon-poached-egg-sandwiches-157678.aspx (may not work)