1/4 cup lardons or diced bacon
1 tsp butter
1 shallot, chopped
1 big handful of adolescent spinach, stems removed and leaves torn
1 goose egg
Brown the lardons in a saute pan, then remove and set aside. Add the butter to the pan and melt. Add the shallot and saute until soft. Add the spinach and wilt. Put the lardons back in the pan, sprinkle with the pepper and remove from flame.
Put the goose egg in water over a flame. When the water comes to a boil, simmer it for 9 minutes. Remove the hot water and run cold water over the egg. Peel, cut in half and serve with the spinach.