You need:

For 2 people: 1 spring onion, 10 mushrooms, 1 leek, 1 clove of garlic, 200 gr. green beans, 2 carrots, 1 zucchini, 4 tablespoons extra virgin olive oil, 50 gr. white wine, 200 ml. water, salt, pepper, 2 eggs.

Place the pot with the tablespoons of oil on the heat, add the spring onion cut into julienne strips and the garlic clove in slices, sauté for a few minutes.

Meanwhile, wash and prepare the other vegetables. Cut off the unsightly part of the mushroom stems and cut them in half. Trim the green beans and cut them into thin sticks. Slice the leek, as well as the carrot and zucchini.

Add everything to the pot. Pour in the white wine, water, and season with salt and pepper. Cover and turn up the heat slightly, until it reaches 100 degrees. Cook with the pot covered for 25 to 30 minutes (if you like your vegetables al dente, leave it for 25 minutes).

Place a piece of cling film in a bowl and add the egg, close the film as if it were a small bag. Do the same with the other egg. After 25 minutes, lower the heat slightly, introduce the eggs, inside the cling film bag, over the vegetables and cover the pot, cook at 80 degrees for five minutes (depending on how you like your egg cooked).

Remove from heat, serve the vegetables and on top, an egg, which we will have previously removed from the cling film.

Recipe prepared by Atrapada en mi cocina.