In a saucepan, boil water with a dash of vinegar. Put in the egg and boil for 4 minutes. Lift out, rinse with cold water and peel gently. Season with salt and pepper. Carefully turn in a little flour, pull through the beaten egg and roll in breadcrumbs.
Heat enough oil in a small frying pan and fry the egg in it until golden. Lift out and pat dry on paper towels.
Wash the spinach, cut into 5 mm wide strips and sauté in a little melted butter. Add whipping cream. Season with salt, pepper and truffle oil.
Bring to the boil again briefly and fold in whipped cream immediately before serving.
Arrange spinach on a warmed plate and place the baked egg on top.
If you're afraid of peeling and breading the delicate waxy egg, simply double-fry one, on both sides, and then place it on top of the truffled spinach.