Serves 4
400 g baby spinach, small shiitake mushrooms, 4 eggs, 100 g bacon, 1 garlic clove, cooked corn kernels, sherry vinaigrette.
Thoroughly wash the baby spinach leaves and pat dry with a clean tea towel.
Clean the shiitake mushrooms and slice thinly.
Slice a baguette and toast the pieces. Rub with the garlic clove while warm.
Cut the bacon into lardons.
Cook the eggs soft-boiled, cool under running water, and peel.
Sherry Vinaigrette:
5 cl sherry, juice of 1 lemon, salt, ground black pepper.
Whisk all ingredients together and emulsify thoroughly.
To Assemble:
Arrange spinach leaves on 4 plates, top with sliced mushrooms and bacon lardons.
Add garlic croutons and place a slightly incised soft-boiled egg in the center.
Sprinkle with corn kernels and drizzle vinaigrette over each plate.
