Panino with Fontina Fonduta, Egg, Spinach and Mushrooms

Method

1. Cut the Fontina into strips, then small cubes. Place in a non-stick pan.
2. Add 50g of whole milk and 50g of cream. Heat over very low heat, stirring until completely melted and creamy. Set aside.
3. Cut the brioche bun in half horizontally. Toast in the oven until warm and the butter inside melts.
4. In a wok, heat a drizzle of olive oil and add a clove of crushed garlic. Sauté until fragrant.
5. Add the washed spinach, season with salt, and cook until wilted. Keep warm.
6. Bring a pot of water to a simmer with a splash of white vinegar.
7. Crack a fresh egg into a small bowl, then gently slide into the water. Cook until the white is set but the yolk is runny. Remove with a slotted spoon.
8. To assemble: on the bottom half of the brioche, layer the sautéed spinach. Place the poached egg on top.
9. Spoon the Fontina fonduta over the egg.
10. Top with thinly sliced raw mushrooms.
11. Close with the top half of the brioche and serve immediately.