Prep. time: 10 minutes
Cooking time: About 20 minutes 
Infusing time: 1 hour

 Orange caramel

1. Cook the sugar in a non-stick pan with no water until it turns an amber caramel.
2. Off the heat, add the orange juice, then return to the heat to dissolve the caramel completely.
3. Reduce the temperature; add the orange zest and Mandarine Impériale.
4. Let infuse for about an hour, then strain.
5. Set aside at room temperature.

Egg cromesquis

1. While the caramel is infusing, soft boil 6 eggs in salted water (5 minutes); immediately refresh them in ice water and peel them carefully to keep them whole.
2. Beat the final egg with a fork; season with salt and pepper.
3. Bread each soft-boiled egg by coating it first with flour, then beaten egg, and finally bread crumbs. Set aside in the refrigerator.

Finishing and presentation

1. A few minutes before serving, heat the oil to 180° C/350° F.
2. Fry the eggs for about 2 minutes, turning halfway through.
3. Drain on paper towels. Season with salt and keep hot.
4. Cut the Saint Agur into discs (6 portions).
5. In the centre of each plate, place a disc of Saint Agur; spoon on some orange caramel.
6. Place a hot egg cromesquis on top. 
7. Decorate the plate with a few lines or drops of caramel.