Chop the butter into small cubes, peel the garlic and roughly chop the herbs. Put everything together with salt, pepper, smoked paprika, wild garlic and the juice of a lemon and a little sugar in a blender and mix until creamy. Stir in the wild flowers and fill the butter and put it in the fridge overnight. (Can also be frozen in advance!)

Take it out of the fridge a good half an hour before frying. Season with salt, pepper and a pinch of sugar and fry in garlic oil and a very hot pan for 1 minute on each side.

Then let it rest in the oven at 100 ° C.

Finely chop the onion - whisk the eggs with salt, pepper, thyme and a pinch of sugar - add half the onion.

Fry the other half of the onion cubes in the steak pan until golden brown, pour the egg over it, let it set and stir.