Soufflé bun with eggs and shrimps
4 servings
25 minutes
Recipe from William Lamberti, the ideologist and inspiration behind the Sartoria Lamberti restaurant.
1
Prepare a bun. Break 2 eggs into a bowl, add warmed (but not boiling!) milk, and gradually mix in flour. Once the dough forms a ball, place it in greased and warmed muffin molds and send it to a preheated oven at 200 degrees for 15 minutes. It should turn out something like large profiteroles.
- Chicken egg: 4 pieces
- Milk: 200 ml
- Wheat flour: 200 g
- Butter: 30 g
2
Prepare the egg filling. Heat a pan, melt butter, crack in 2 eggs and whisk them vigorously with a fork. Once the eggs set, immediately remove the pan from heat. Add salt, pepper, finely chopped green onion and mix well. Also prepare filling for the other buns.
- Chicken egg: 4 pieces
- Butter: 30 g
- Onion-sibulet: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
3
Clean the shrimp completely and fry them in olive oil with thyme sprigs, finely chopped onion, and garlic. Then remove the thyme.
- Shrimps: 240 g
- Olive oil: to taste
- Thyme: 2 sprigs
- Onion: 80 g
- Garlic: 1 clove
4
Place eggs on the bun, then shrimp, and sprinkle with pepper. You can add béarnaise sauce.
- Ground black pepper: to taste
- Bearnaise sauce: to taste