Fried eggs with mini octopus

Pre-cook the mini octopuses. Boil them for 40 minutes on low heat.

Then simmer them for a couple of minutes in demi-glace broth.

Fry eggs in a pan. Cook them in a large amount of sunflower oil so that the eggs literally float in it. Salt and sprinkle with sugar.

Add the octopus with broth to the finished scrambled eggs. Garnish with microgreens.

Serve with ciabatta warmed on the grill.