Organic soft-boiled egg Florentine style, sweet garlic cream and Aix&Terra summer truffle
4 organic eggs
120g raw spinach shoots
100g liquid cream 35%
4 slices of sandwich bread
Fleur de sel de Camargue - pepper
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.
The little extra Aix&Terra
that you will need
- Valrhona Chocolate