Egg in green dress

Salt hot water generously and add a good splash of white vinegar. When it boils, lower in the eggs in their shells, reduce the heat and cook 6 minutes; transfer immediately to ice water.

Crack each egg very gently and return to the water so it gets between shell and white; peel slowly and carefully, keeping the egg intact.

Blanch the spinach and parsley leaves in heavily salted water about a minute and transfer immediately to ice water to keep them green.

Pass the green puree through a fine sieve.

Warm the chicken stock; add the gelatine and the green puree, blend, and pass through a sieve again.

Pan sear croutons quickly in clarified butter for the garnish.

Right before serving, glaze each egg with the lukewarm green coulis.

On the plate, make a round of wild salmon caviar with a large cookie cutter; set the egg on a crouton and serve.