Veggie Galette with Parmesan Cream and Truffle

1. Chop the garlic. Wipe the mushrooms and cut them into slices. In a frying pan over high heat, brown the garlic and mushrooms for 3-4 min. Add the spinach. Brown for 1-2 min. Add the truffle parmesan cream and reduce for 3-4 min over medium heat. Season with salt and pepper .

2. In a salad bowl, make a vinaigrette by mixing mustard with a drizzle of black balsamic vinegar and olive oil. Season with salt and pepper . Just before serving, add the mixture of young shoots, then stir .

3. In a large skillet over medium-high heat, melt a knob of butter and place one galette per person. Top each galette with the Truffle Parmesan Creamed Vegetables. Crack an egg on top. Cover and cook for 2-4 minutes or until the white is opaque and firm. Fold the edges of the galette over to form a square and cook for 1 minute more. For pretty plates: serve one galette per plate, then arrange the salad around it. Enjoy!