Eggs Hungarian Style (Hard-Boiled)

Ingredients

• 2 décilitres béchamel (mother sauce of milk and roux)
• 50 grammes onion, sweated in butter and blanched
• 1 pinch paprika
• 6 whole hard-boiled eggs, warm
• 200 grammes tomatoes, sliced
• 100 grammes tomato butter (beurre de tomate)

Instructions

1. Prepare a béchamel with the sweated onion and paprika.
2. Slice the warm hard-boiled eggs into thick rounds.
3. At the last moment, sauté the tomato slices in butter until golden.
4. Finish the béchamel sauce by mounting it with tomato butter. Fold in the sautéed tomatoes and egg rounds. Arrange in a timbal or dome mold to serve.