Baby spinach Salad with Oyster Mushrooms and Poached Eggs

Ingredients

• • 4 bread slices, cubed
  • 3 tablespoons (45 ml) butter
  • 200 g oyster mushrooms, coarsely sliced
  • 1 tablespoon (15 ml) olive oil
  • 12 cups (3 litres) baby spinach
  • 2 tomatoes, cut into small wedges
  • 1 cup (250 ml) English cucumber, peeled and diced
  • White vinegar, as needed
  • 4 eggs

• Vinaigrette

  • 1 green onion, finely chopped
  • 1/3 cup (75 ml) olive oil
  • 2 tablespoons (30 ml) white wine vinegar
  • Salt and pepper