Mince the shallot and cut all the mushrooms into pieces.
Add the minced shallot to a pan with butter and sauté. Add the sliced mushroom. Cook for 6-7 minutes.
Once finished cooking, pour the coffee into the pan.
In another pan, sauté the spinach in butter, adding salt and pepper to taste.
Prepare the mollet eggs: cook them for 4 minutes in a small pan of boiling water, then peel them under trickling water so as not to break the whites. Add a pinch of coarse salt and vinegar (red or white) in the water to make peeling the eggs easier.
Melt the butter, add the button mushrooms, sauté for 5 minutes. Add milk, salt and pepper and reduce everything for 6-7 minutes at low heat. If necessary, add a bit of water.
Once the mushrooms have absorbed the milk and they’re cooked, mix together using a hand blender, making a smooth cream.
Pour the button mushroom cream over the bottom of the plate.
Place some spinach over the cream and make a small well for the egg.
Arrange the mushrooms around the well and season with pepper and a drizzle of olive oil.
Gently add the egg. The meal is served!