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Spinach leaves with soft-boiled egg and oak lentins, garlic croutons

Spinach leaves with soft-boiled egg and oak lentins, garlic croutons

For 4 people:

400 g of baby spinach, small lentils from the oaks ( shiitake ), 4 eggs, 100 g of bacon, 1 clove of garlic, some seeds of cooked corn, sherry vinaigrette.

Wash the baby spinach leaves and pat dry on a tea towel.

Clean the mushrooms and slice them.

Cut slices in a baguette and pass them through the toaster. Rub them with the garlic cloves.

Chop the bacon into lardons.

Cook the soft-boiled eggs, cool and peel.

Sherry Vinaigrette:

5 cl of Sherry, the juice of a lemon, salt, ground pepper.

Mix all the ingredients and emulsify.

Dressing:

Arrange the spinach leaves on 4 plates, top with mushrooms and bacon bits.

Add the croutons and place the slightly incised egg in the centre.

Sprinkle with corn seeds and spread a little vinaigrette over each plate.