Recipe for Sea Baked Eggs

Place the eggs in a pot of lightly salted cold water, cook for 4 minutes for quail eggs, 8 minutes for chicken eggs. Refresh them under cold water, set aside.

Drain the peppers on paper towels. Wash the salad leaves, drain, and set aside. Cut the avocados in half and lightly lemon the inside to prevent browning.

Prepare the mayonnaise, which should be firm, and add oil if it is not firm enough.

Divide the young salad greens among four plates, put a few drops of freshly squeezed lemon on the salad, place a small ramekin in the center of each, and add 3 unpeeled quail eggs in it (I couldn't find a nest, but that would be ideal for a nice effect).

To finish, fill the half avocado, the half tomato, the three small bell peppers, and the half egg with the mayo/tuna mixture, and arrange all around the small ramekin. Cut two slices from the remaining half egg; garnish with chives and serve chilled.