Start with blintz batter. Combine flour, sugar and salt. Add eggs, milk and butter and whisk until no lumps remain. Let batter rest in refrigerator at least 1 hour to let gluten relax.
While batter is chilling, make filling by mixing together cream cheese, chives and salt.
To make blintzes, butter a 9-inch nonstick pan with a thin coat of butter over medium high heat. Then pour 1/4 cup of batter into pan to coat bottom. Swirl pan to coat evenly. After about a minute you will see the ends begin to curl up- your blintz is done! Do not flip. Slide blintzes onto parchment paper to allow to cool. Do not layer blintzes together or they will stick. If you find your batter is a little thick to swirl, add a touch more milk.
To poach eggs, bring a few inches of water to a simmer (NOT a boil) in a large sauce pan. Add a splash of vinegar (this helps the egg form together). Then whisk water in a circular fashion (also to help the egg form). Crack egg into a ramekin and and gently pour into the middle of the pot.
That’s pretty much it! You know it’s done with the white is just set and the yolk is still runny (Gently press on it to check). Then remove with a slotted spoon and pat dry on a paper towel.
Repeat with other eggs.
Spread heaping tablespoon of cream cheese mixture towards bottom of each blintz. Fold bottom of blintz up to cover filling and then fold the sides in. Roll like a burrito. Add 1-tablespoon butter back to medium nonstick pan over medium high heat and cook on each side until golden brown- or about 1-2 minutes per side.
Top each set of two blintzes with lox, 1 poached egg and chives for garnish. Eat!