Eggs Sultana

Ingredients

• eggs
• 30 grams pistachio butter (beurre de pistaches)
• Duchess potato mixture (pomme Duchesse)
• breadcrumbs
• oil or fat for frying

Instructions

1. Prepare scrambled eggs using the standard method. Finish them with pistachio butter (30 grams per serving).
2. Mold Duchess potato mixture into fluted brioche molds, then unmold. Bread them lightly in the English style (dredge in flour, egg wash, breadcrumbs), then deep-fry until golden.
3. Hollow out the center of each fried potato croustade and fill with the pistachio-finished scrambled eggs. Serve.