Smoked Salmon & Poached Egg Sandwiches Courtesy Of: Kraft Canada Foodservice Smoked Salmon & Poached Egg Sandwiches 12 servings, 1 sandwich (125 g) each 3 L Baby spinach leaves, tightly packed 2 Tbsp. Water 12 slices Whole wheat baguette slices (4-inch long x 3/4-inch thick), toasted 175 mL Philadelphia Herb & Garlic Cream Cheese Product 12 slices Smoked salmon slices 1 doz. Eggs, poached 1) Cook spinach in water in large skillet on medium-high heat 1 to 2 min. or just until wilted; drain off excess liquid. 2) 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. Variation - Substitute baby arugula for the spinach