Egg & Camelina Crostinis

3 tbsp. (45 ml) of virgin camelina oil Signé caméline

4 slices of country style bread

1/2 cup (125 ml) of grated gruyere or Swiss cheese

2 shallots, sliced

2 garlic cloves, minced

4 cups (1 L) of fresh spinach

16 oz (1 lb) of sliced white mushrooms

2 tbsp. (30ml) of chopped fresh parsley

Salt and pepper to taste

4 eggs

2 tbsp. (30 ml) of plain camelina seeds Signé caméline

1. Preheat the oven to 400 °F (200 °C).
2. Brush both sides of the bread slices with 10 ml of camelina oil and place them on a cookie sheet.
3. Sprinkle the cheese on the 4 slices of bread.
4. Bake for 10 minutes. Turn the slices of bread and cook for an additional 5 minutes so that the slices are toasted on each side.
5. In a nonstick skillet, cook the shallots in 30 ml of oil for 2 minutes.
6. Add the garlic and mushrooms, stirring regularly for 4-5 minutes.
7. Add the spinach and melt it lightly.
8. Season with salt and pepper. Remove the vegetable mixture from the pan and keep warm.
9. In the nonstick skillet, cook the eggs to the desired consistency of the yolk.
10. Place a slice of cheese bread side up on each plate.
11. Top with the vegetable mixture, then place the egg on top.
12. Sprinkle the crostinis with camelina seeds and season with salt and pepper to taste.