Boiled Eggs with Spinach and Parmesan Croutes

A delicious spring salad, can be served either as a light supper or as a starter.

Boiled Eggs with Spinach and Parmesan Croûtes

The girolles add colour and rich flavour to this salad but any type of mushroom can be used if girolles are not available.

450g/1lb baby spinach leaves

1 baguette

Olive Oil, for frying

Salt and freshly ground black pepper

30g/1oz Parmesan cheese, freshly grated

6 medium eggs

2 table spoons walnut or hazelnut oil

110g/4oz girolles, roughly sliced

2 cloves of garlic, chopped

2 tablespoons balsamic vinegar

1. Wash the spinach and remove any tough stalks.
2. Make the croûtes: cut the baguette into 12 thin slices.  Heat the oil in a heavy frying pan until a crumb sizzles vigorously.  Fry the croûtes on both sides until golden.  Drain on kitchen paper.  While still warm, sprinkle with salt and parmesan cheese.
3. Boil the eggs for 10 minutes.  Cool slightly, then peel carefully.
4. Meanwhile, add the nut oil to the pan.  Add the girolles and fry briskly until tender.  Add the garlic, turn down the heat slightly and cook for 2 minutes.
5. Toss the mushrooms, all the pan juices and the vinegar together with the spinach. Season with salt and pepper.  Halve the boiled eggs and spoon carefully through the salad.  Scatter the croûtes on top.  Serve immediately.