Arrange sliced bread on dinner plates and set aside.
PREPARE THE FISH
Preheat oven to 400.
Place foils on a baking sheet.
Place fillets atop foil sheets; one fillet per sheet.
Season with salt and pepper.
Drizzle with olive oil and add a sprig of thyme over each fish.
Fold the sides of the foil over the fish, covering completely; seal the packets closed.
Bake for 15 minutes, or until salmon is cooked through.
PREPARE THE EGGS
Crack each egg into a ramekin; set aside.
Add enough water to come 1 inch up the side of a large saucepan.
Add salt and white vinegar; cooking over medium heat, bring to a steady simmer.
Gently pour each egg into the simmering water.
Cook 3 to 4 minutes, or until firm to the touch.
Using a slotted spoon, remove eggs carefully from the pan and set aside.
PREPARE THE CHEESE SAUCE
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.
Whisk in the cheese and continue to whisk until melted.
Add chili powder, salt and pepper; continue to whisk until all is well combined.
Remove from heat and set aside.
Arrange each fillet on top of bread slices.
Top with poached egg and add the warm cheese sauce over the egg.
Garnish with fresh parsley.
Serve.
Notes
If you prefer a runny egg-yolk, remove eggs from water after 3 minutes.