Take all the vegetables and cut them in thin julienne (strips) and keep aside

Now take the eggs, boil them and allow them to cool. After that, cut them in half and remove the yolk

This yolk must be mixed with cream, chopped capers, chopped parsley, anchovies

The egg whites must be refilled with it and tightened with boiled leek string

Now take the chicken breast and cut it in a thin escallop 

Pan fry them for a few minutes and allow it to cool. Once cooled, cut it into thin strips

Take a mixing bowl and fill it with vegetables and chicken trips

This should be seasoned with olive oil, pepper and salt and tossed well

The salad must be placed on a serving tray and the stuffed egg by its side

Drizzle a bit of basil oil over it