Œufs à la Crécy (Eggs with Carrots)

Ingredients

• eggs
• stale brioche
• butter
• the red of carrot
• sauce Crème
• carrots à la Vichy

Instructions

1. Poached or Mollets: cut croûtons of the required shape from a stale brioche and fry them in butter.
2. Hollow out the middle of the croûtons and fill them with the red of carrot, finely sliced and stewed in butter.
3. Set the eggs on top and coat them with sauce Crème.
4. Decorate each egg with a fluted round of the red of carrot.
5. Sur le plat: spread a spoonful of carrots à la Vichy over the bottom of the dish.
6. Break the eggs on top, cook them, and surround them with a spoonful of sauce Crème.