Crostini with Spinach, Poached Egg, and Creamy Mustard Sauce

Ingredients

• 2 cups baby spinach 
• 1 tablespoon chives finely chopped
• 6 oz top toasted per slice) (1/)
• 1 tablespoon dijon mustard 
• 4 large eggs 
• 0.3 teaspoon kosher salt 
• 1 teaspoon juice of lemon fresh
• 0.3 cup cream sour reduced-fat
• 0.3 teaspoon pepper freshly ground
• 2 teaspoons water 
• 1 teaspoon vinegar white

Equipment

• bowl
• sauce pan
• slotted spoon

Directions

1. Stir together sour cream and next 5 ingredients (through pepper) in a small bowl with water.
2. Place 1 slice toast on each of 4 serving plates and top each with spinach.
3. In a large saucepan, bring 2 inches of water to a simmer; add vinegar. Working one at a time, crack eggs into a cup and gently slip into water. Simmer 2-3 minutes. Using a slotted spoon, place a poached egg on top of spinach. Spoon about 1 TBSP sauce over each crostino before serving.