Chive Scrambled Eggs with Brioche 

 4 eggsGenerous

1/3 cup light cream

Salt and pepper

2 tbsp snipped fresh chives,

     plus 4 whole fresh chives to garnish

2 tbsp butter

4 slices brioche loaf, lightly toasted 

Method

Break the eggs into a medium bowl and whisk gently with the cream.  Season to taste with salt and pepper and add the snipped chives. 

Melt the butter in a sauté pan and pour in the egg mixture.  Let set slightly, then move the mixture toward the center of the pan using a wooden spoon as the eggs start to cook.  Continue in this way until the eggs are cooked but still creamy. 

Place the toasted brioche slices in the center of 2 plates and spoon over the scrambled eggs.  Serve at once, garnished with whole chives.