Cook the eggs soft-boiled for 5 minutes from boiling point. Peel, cool under cold water, and set aside.
Wash the baby spinach thoroughly and pat dry.
Finely chop the bacon and shiitake mushrooms.
Slice the baguette, grill the slices until golden, then rub with the garlic clove for infused flavor.
Arrange the baby spinach on plates, artfully placing the bacon, mushrooms, corn, and a gently sliced soft-boiled egg in the center.
Top with garlic croutons.
Serve with balsamic vinaigrette on the side.
