Cut two slices of bread about 1 cm thick and heat them on a griddle.
To prepare the sauce, add some cream to a saucepan and put it on a low heat. In the meantime, grate the Parmigiano Reggiano. Remove the cream from the heat and add the cheese. Blend everything together until it is well mixed.
Heat a drizzle of olive oil with a clove of garlic in a non-stick frying pan. Add the spinach leaves and sauté them for a couple of minutes, adding salt to taste.
Heat another pan with some olive oil, chop the spring onions finely and sauté them in the pan.
At the same time, boil some water in large pan. Add a spoonful of white wine vinegar. Crack the egg into a mixing bowl, stir the water energetically with a spoon and then pour the egg, leaving it to cook for a maximum of one minute.
Cut the Coppa di Parma PGI into thin slices.
Layering: lay the spinach on one slice of bread. Add the egg and then the spring onions. Add the sauce and top with slices of Coppa di Parma PGI.
