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1
In a large saucepan, cover the eggs with cold water and bring to a rapid boil over moderately high heat.
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2
Cover and remove the saucepan from the heat; let stand for 12 minutes.
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3
Meanwhile, in a small bowl, combine the minced shallot with the vinegar and let soak for 10 minutes.
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4
Drain well and discard the vinegar.
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5
Drain and rinse the eggs under cold water, shaking the pan vigorously to crack the shells.
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6
Let the eggs cool completely.
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7
Peel the eggs and pat dry, then coarsely chop.
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8
In a large bowl, combine the mayonnaise, mustard, celery, capers, chives, lemon juice and vinegar-infused minced shallot.
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9
Add the eggs and mix gently with a wooden spoon.
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10
Season the egg salad with salt and pepper and refrigerate.
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11
Heat the oil in a large skillet.
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12
Add the sliced shallot and cook over high heat, stirring, until golden, 2 to 3 minutes.
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13
Add the spinach and cook, stirring until wilted, 2 to 3 minutes.
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14
Drain the spinach and press out the water.
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15
Coarsely chop the spinach and transfer it to a bowl.
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16
Season with salt and pepper and refrigerate until chilled.
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17
Arrange the toasted brioche slices on a work surface.
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18
Spoon the egg salad on half of the slices and top with the spinach.
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19
Close the sandwiches and cut in half.
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20
Serve right away.
