Ingredients:

• 2 fresh eggs

• 2 generous handfuls of fresh baby spinach

• 1 cucumber (to create crunchy spirals)

• Fresh raw peas (about 10-12 pods)

• 1 tablespoon of sunflower seeds

• Guerzoni Balsamic Vinegar Cream, to taste

• Salt and extra virgin olive oil, to taste

Method:

Bring a pot of water to a boil, gently immerse the eggs, and boil them for 6 minutes. Once cooked, immediately transfer them to ice water to stop the cooking process and achieve a perfectly creamy yolk. Wash the spinach thoroughly and dry it. Using a vegetable peeler, slice thin strips of cucumber and roll them to create decorative spirals. Shell the fresh peas and keep them raw for a crunchy, sweet note. Assemble the salad: place the spinach on the plate, add the halved eggs, peas, cucumber spirals, and sunflower seeds. Drizzle with a little olive oil, a pinch of salt, and a few drops of Guerzoni Balsamic Vinegar Creme