ingredients

4 eggs
4 small brioches from the baker
4 tbsp. to c. thick cream
350 g fresh peas
A few sprigs of chives
Olive oil
Grilled pepper

Steps

Step 1

15 minutes before the tasting. Preheat the oven to 180 ° C (item 6). Cut the hats off the buns. Evaporate the buns in half, place them on a baking sheet. Place at the bottom of each brioche 1 tbsp. to c. of cream. Pepper, sprinkle with chopped chives. Break an egg.

Protect them with a sheet of aluminum, bake for about 10 minutes. Salt the eggs out of the oven.

2nd step

Meanwhile, cook the fresh peas in a pan of boiling salt water for 8-10 minutes: they should remain green and crisp. Drain them, sprinkle them with a drizzle of olive oil.

Step 3

Serve. Arrange each buns on a plate with the peas. Decorate the eggs with sprigs of chives. Enjoy with the small brioche hats passed to the toaster as wet.

tips

The cooking of the egg. Be careful, he must remain calf: soaking a brioche in a yolk of flowing egg is a real pleasure!