Organic soft-boiled egg, cream of cep mushroom soup with organic aix&terra tarragon, spinach and mushrooms

Cook the eggs in boiling water for 5min 40 then plunge them immediately into ice water. Let cool, peel the eggs gently. Keep them in a cool place.

Prepare the sauce: Cream of cep mushroom soup with organic tarragon aix&terra and Liquid Cream 35 %. Heat, but stop before boiling. Store in a water bath.

Brown the breadcrumbs in the oven, seasoning (salt) until golden. Wash and cook the spinach. Cut the mushrooms into quarters and fry them. Heat the eggs for 30 seconds.

Finely chop some raw mushrooms. In a hot plate, place 50gr of sauce in the centre, then in the middle the spinach, the egg and all around the mushrooms.

Finish by sprinkling the breadcrumbs next to the egg and a little pepper mill on the egg. The whole thing should be incised.