Ingredients

• 350 g green beans
• 160 g yellow and red datterini tomatoes
• 60 g of bread
• 50 g fresh ginger
• 4 large eggs
• garlic
• White pepper
• basil
• White wine vinegar
• extra virgin olive oil
• salt, coarse and flaky

Cut the tomatoes in two and marinate them for at least 1 hour and 30 minutes with oil, salt, white pepper, 4-5 basil leaves cut into thin strips and 1 clove of crushed garlic, with the peel.
Cook the eggs in plenty of water and vinegar (about 1/2 glass) for 6 and a half minutes, then drain and pass them in water and ice to stop cooking. Let them cool and shell them leaving the egg white intact.
Pass the ginger in the extractor (alternatively grate it etc.), filter the juice and keep 1 scant spoon of the fibrous part aside.
Dilute ginger juice with 400 g of water to which you have added a pinch of coarse salt: taste to check that the liquid has the right flavor.
Immerse yourself hard-boiled eggs and let them marinate for 4 hours. Finally dry them carefully and keep them in the refrigerator.
Cleanse the green beans and blanch them for 1 minute in boiling salted water; drain and pass them in water and ice.
Private the bread of the crust,
cut it into cubes of about 5 mm; sauté them in a pan with oil, salt and the ginger fibers, until they are golden and crunchy. Drain them on kitchen paper to dry them.
Season green beans (half open if desired) with salt and oil; distribute them on plates with cherry tomatoes and croutons, and complete with eggs and salt flakes.