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

Sauté the spinach with a fillet d'Garlic olive oil IGP de la Drôme aix&terra for one minute, then set aside in a water bath.

Cook the eggs for 5 minutes. Place them in a bowl of cold water to stop the cooking process.

Cut the bread into rounds and toast it.

Warm up the Cream of sweet garlic and summer truffle aix&terra with the liquid cream.

Place the toasted bread on a plate, pour 2 tablespoons of hot cream over it and add the spinach. Place the peeled egg on top of your mixture and split it slightly to reveal a little runny yolk. Season with pepper and salt.