Brioche eggs

Brioche eggs

Ingredients

·         6 eggs

·         4 buns

·         1 onion

·         1 carrot

·         80 g of butter

·         50 g of tomato concentrate

·         1 dl of white wine

·         Thyme and laurel

·         1 dl 1/2 creme fraiche

·         Tabasco

·         Cell

·         Cayenne pepper

·         chopped chives

·          

Preparation

Prepare the sauce: chop the onion and grate the carrot. Melt in the pan with 40 g of butter and herbs. Add 50 g tomato concentrate, wine and 1 dl water. Add salt and pepper. Cook on low heat for 30 minutes.

Then strain the Chinese sauce and top it with Tabasco and cayenne pepper. Then add the fresh cream to the sauce.

Remove the hats from the buns. Dig inside to remove the crumb and bake the buns at 080 ° C, to warm them.

In a saucepan, beat the 6 eggs with 40 g butter, salt and pepper. Put the pan on low heat and stir constantly until the eggs are creamy creamy.

Top each bun with sauce, top with scrambled eggs and sprinkled with chives. Recycle the buns.