Organic soft-boiled egg Florentine style, sweet garlic cream and summer truffle

Sauté the spinach with a fillet of Drôme PGI garlic olive oil for a minute, then reserve in the double boiler. Cook the eggs for 5 minutes. Place them in a bowl of cold water to stop the cooking. Cut the bread into rounds and toast it. Warm the Mild garlic and summer truffle cream with the liquid cream. Place the toasted bread on a plate, pour 2 tablespoons of hot cream on top and add the spinach. Place the hulled egg on top of your preparation and split it slightly to reveal a little runny yolk. Season with pepper and salt.