1 free-range egg
50 g bread
2 cloves of garlic
15 g fresh wakame
Mix of dried algae
1 red pepper
1 egg plant
15 g fresh osmundea alga
Cook egg at 63.5o for 45 minutes. Cool and set aside.
Bake pepper, onion and egg plant at 180o for 40 minutes.
Put pepper, onion and egg plant into vacuum-sealed bags along with wakame alga and crystallise at 70o for 3 hours.
Put osmundea alga in vacuum-sealed bag with sunflower oil and crystallise at 65o for 3 hours.
Place a little olive oil and garlic in casserole and allow to brown. Add 50 g of breadcrumbs and allow to turn golden brown. When crispy, add mix of dried algae and blend in Thermomix.
Put wakame and osmundea algae on plate, with egg and breadcrumbs on top.