Savoie ham collars with spinach and comté cheese

Heat a large pot of salted water and cook the fresh egg Collerettes according to package directions. Drain and set aside.

Cut the Savoie ham into thin strips, and coarsely chop the almonds with a knife.

Heat a large skillet. Grill the ham strips and almonds over high heat without fat, and place them on a plate when they seem sufficiently browned.

Wash the spinach shoots carefully. Grate the Comté cheese.

Bring water to a boil in a small saucepan to cook the eggs.

In the same skillet used to cook the Savoie ham, heat the butter. When it foams, add the spinach shoots, cook for about 3 minutes, stirring with a wooden spoon. This is the time to add the cream and grated Comté, season with pepper, taste before salting. Let it reduce for a few minutes.

Meanwhile, cook your soft-boiled eggs for 4 to 5 minutes depending on their size, run them under cold water and peel quickly.

Mix the cooked pasta with the spinach and Comté, let heat for one minute. Serve in a deep plate with an egg cut in half on each plate, the yolk should be very runny. Decorate with a few pink peppercorns and enjoy.