Soft-Boiled Egg Salad with Goat Cheese & Mushrooms

Wash and cut the mushrooms into quarters.

Heat a drizzle of olive oil in a pan over medium heat. Add the mushrooms. Season with salt and pepper and add the Herbes de Provence. Cook the mushrooms for 6 to 8 minutes over medium heat.

Meanwhile, cook the eggs for 6 minutes in a pot of boiling water. Once cooked, plunge them into cold water to stop the cooking. Peel off the shell carefully and set aside.

Meanwhile, cut the goat cheese log into rounds.

Serve the salad in a deep plate with the mushrooms, goat cheese rounds, the egg cut in half and the croutons. Adjust the seasoning to taste, it's ready!