Cut and finely chop the meat. Season with the shallots, olives, capers and anchovies previously chopped. Add the juice of half a lemon, oil, Worcestershire sauce, Tabasco and a tablespoon of mustard à l'ancienne. Mix well and season with salt and pepper.
Fry the eggs in a little oil for 2 minutes.
Garnish the corn crackers with the ground and seasoned meat and make two layers.
Add the fried eggs in the centre of the dish. Garnish with Artichoke Cream Compagnia and the chives.
TIP: add a little of chilli for a little bit extra!
Valpolicella Classico Superiore DOC