Poach eggs, 1 per person. Make tart shells, croustades, or toast rounds. Grate 6 carrots into a skillet with a chunk of butter. Season with salt, pepper, and sugar. Cover and simmer without browning until done. Make Crème sauce. Spoon cooked carrots into tart shells, top with reheated poached egg and coat with sauce. Garnish with a thin slice of cooked or raw carrot.