Eggs: 100g (2 medium), Mixed mushrooms: 150g (1.5 cups, sliced), Spinach: 60g (2 cups), Shallot: 30g (1 small, thinly sliced), Garlic: 3g (1 clove, minced), Dijon mustard: 5g (1 tsp), Apple cider vinegar: 10ml (2 tsp), Olive oil: 10ml (2 tsp), Thyme: 2g (1 tsp, fresh, chopped), Whole grain bread: 30g (1 slice, toasted, cubed), Black pepper: to taste
1. Cook eggs: Bring water to a boil, add 100g eggs and cook for 6-7 minutes for soft-boiled. Cool in ice water, peel, and halve. 2. Make dressing: Whisk together 5g Dijon mustard, 10ml apple cider vinegar, 5ml olive oil, and black pepper. 3. Cook mushrooms: Heat 5ml olive oil in a pan, add 30g sliced shallot and 3g minced garlic. Cook for 1 minute. Add 150g sliced mushrooms and 2g thyme, cook for 5-7 minutes until golden. 4. Wilt spinach: Add 60g spinach to mushrooms and cook just until wilted. 5. Assemble: Toss mushroom mixture with dressing, place on plate, top with halved eggs and 30g toasted bread cubes.
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