Soft-boil the eggs in boiling water for approx. 6 mins. Rinse the eggs briefly in cold water, allow to cool slightly, set aside.
Heat the oil in a non-stick frying pan. Briefly sauté the spring onions and garlic, add the mushrooms, season, cook for approx. 15 mins. Add the spinach, allow to wilt. Remove the mushrooms and spinach, set aside.
Finely chop the cauliflower. Heat the oil in the same pan. Stir fry the cauliflower for approx. 3 mins., season. Return the mushrooms and spinach to the pan, heat through and plate up. Scatter the almonds over the top, peel the eggs and cut in half, place on top, season with salt.