Soufflé bun with eggs and shrimps

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.

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.

Clean the shrimp completely and fry them in olive oil with thyme sprigs, finely chopped onion, and garlic. Then remove the thyme.

Place eggs on the bun, then shrimp, and sprinkle with pepper. You can add béarnaise sauce.