Carrots with Hollandaise Sauce and Egg Halves
Cook eggs in boiling water for 5-6 minutes. Drain and rinse in cold water, peel.
Peel carrots, leaving about 1 cm (approximately 1/2 inch) stems.
Heat 1 tablespoon of butter in a pan and saute carrots for a few minutes. Add a little water and simmer, covered, for 10 minutes. Season with salt and sugar. Rinse basil, shake dry and pluck off leaves, finely chop half of basil.
Heat butter in a pan and cool slightly. Whisk egg yolks with white wine until foamy in a stainless steel bowl. Place bowl over hot water bath and gradually add butter, beating constantly, until sauce thickens.
Add chopped basil to the sauce.
Halve eggs and arrange with carrots on plates. Drizzle carrots with sauce and serve garnished with basil leaves and sliced almonds.