Recipe: Eggs in green maritime version

1 The evening before, in a small bowl pour your spirulina and dilute it with 1.1 qt (1 liter) of hot water.

2 Pour into a saucepan adding 1/2.1 qt (2 liter) of water and salt with your sea salt, then at boiling point place your eggs one by one with a skimmer, cook for 9 minutes at a gentle simmer, then cover hermetically and let cool like this overnight.

3 Remove your green eggs and make a small slit so they stand upright well and arrange on a round plate by harmoniously overlapping the colors, then pour a little anchovy oil over everything and surround it all with drops of balsamic vinegar cream.