Œufs à la Hongroise (Hard-boiled Eggs with Paprika Béchamel and Tomato)

Ingredients

• 6 hard-boiled eggs
• 2 décilitres sauce Béchamel
• 50 grammes onion
• 1 pinch Paprika
• 200 grammes tomatoes
• 100 grammes Beurre de tomate
• butter

Instructions

1. Stew 50 grammes of onion in butter without letting it colour and add it to 2 décilitres of sauce Béchamel.
2. Season the sauce with a pinch of Paprika.
3. Cut 6 hot hard-boiled eggs into thick rounds.
4. At the last moment, toss 200 grammes of sliced tomatoes in butter.
5. Finish the sauce with 100 grammes of Beurre de tomate.
6. Mix the tossed tomatoes and the rounds of egg into the sauce and arrange in a timbale.