CHIVE SCRAMBLED EGGS IN BRIOCHES
- 1/2 cup unsalted butter
- 4 individual brioches
- 8 eggs
- 1 tblsp chopped fresh chives extra to garnish
- salt and pepper
Preheat oven to 350
Slice topes off the brioches, then scoop out the centers and discard. Put the brioches and lids on a baking sheet and bake, 5 minutes, until hot and slightly crisp.
Meanwhile, beat the eggs lightly and season to taste with salt and pepper. Heat the remaining butter in a heavy pan over low heat. When butter is melted and foaming slightly, add the eggs. Using a wooden spoon, stir constantly to make sure eggs do not stick.
Continue to stir gently for 2-3 minutes. Remove pan from heat. Stir in chopped chives.
To serve, spoon eggs into brioche. Sprinkle with extra chopped chives, balance the brioche lids on top and serve immediately.