One things that is a bit my Proust’s madeleine as we say in French is a cery simple skillet if spinach with cream ir béchamel, poached eggs and bread croutons. A large part if the good memories about are the croutons. For some reason (probably because we have very little bread leftover) I very rarely make fried croutons, but these are so delicious with a cauliflower soup, a pumpkin soup or with spinach. Now I almost bever cook with cream or béchamel but spinach and croutons are always a good combination. I served them with pan grilled flounder and shiitake. 

Fried croutons: 

– a piece of bread, it doesn’t have to be fresh, but you still need to br sbke to cug it!  It can be white, whole or whatever, it’s slways good!

– 2tbs of vegetal oil

Cut the bread in 5mm to 1cm dices. In a frypan hest the oil. Add the bread and turn regurlarly at medium heat, until each side of the bread is golden. Simple and delicious!