Eggs Crécy

Ingredients

• stale brioche
• butter
• carrot (red variety)
• eggs
• crème sauce (béchamel)
• 1 spoonful carrots à la Vichy
• carrot (red variety)

Instructions

1. Cut stale brioche into croutons of the desired shape and fry them in butter until golden.
2. Hollow out the centre of each crouton. Fill with finely sliced carrot stewed in butter (rouge de carotte). Arrange the poached or soft-boiled eggs on top and coat them with crème sauce (béchamel). Garnish each egg with a fluted carrot round.
3. For service directly on the dish: arrange a spoonful of carrots à la Vichy (glazed Vichy carrots) in the bottom of the serving plate. Break the eggs onto this base and cook them, then surround with a spoonful of crème sauce.