Step 1

Arrange sliced bread on dinner plates and set aside.

Step 2

Preheat oven to 400.

Step 3

Place foils on a baking sheet.

Step 4

Place fillets atop foil sheets; one fillet per sheet.

Step 5

Season with salt and pepper.

Step 6

Drizzle with olive oil and add a sprig of thyme over each fish.

Step 7

Fold the sides of the foil over the fish, covering completely; seal the packets closed.

Step 8

Bake for 15 minutes, or until salmon is cooked through.

Step 9

Crack each egg into a ramekin; set aside.

Step 10

Add enough water to come 1 inch up the side of a large saucepan.

Step 11

Add salt and white vinegar; cooking over medium heat, bring to a steady simmer.

Step 12

Gently pour each egg into the simmering water.

Step 13

Cook 3 to 4 minutes, or until firm to the touch.

Step 14

Using a slotted spoon, remove eggs carefully from the pan and set aside.

Step 15

In a small saucepan combine heavy cream and butter; set over medium heat and cook, stirring frequently, until butter has melted and mixture just begins to boil.

Step 16

Whisk in the cheese and continue to whisk until melted.

Step 17

Add chili powder, salt and pepper; continue to whisk until all is well combined.

Step 18

Remove from heat and set aside.

Step 19

Arrange each fillet on top of bread slices.

Step 20

Top with poached egg and add the warm cheese sauce over the egg.

Step 21

Garnish with fresh parsley.

Step 22

Serve.