In a small saucepan bring 1/2 inch water to boiling. Using tongs place two whole eggs in saucepan; reduce heat to medium. Simmer, covered, for 6 minutes. Pour off hot water; gently shake eggs in pan to crack shells. Fill pan with cold water; let stand for 30 seconds. Carefully peel and halve eggs. Place eggs on 1/2 cup sauteed spinach spritzed with 1/2 tsp. lemon juice. Sprinkle with 1/2 tsp. snipped chives and dash salt. Toast two 1/2-inch-thick slices baguette-style pretzel bread; cut into strips. Serve strips with egg for dipping.