CHIVE SCRAMBLED EGGS IN BRIOCHES

Preparation Method :

• Preheat the oven to 180°C/350°F/ Gas 4. Cut the tops off the brioches and set to one side. Carefully scoop out the centre of each brioche, leaving a bread case.
• Put the brioche cases and lids on a baking sheet and bake for 5 minutes until hot and crisp.
• Lightly beat the eggs and season to taste. Add about half the chives. Heat the butter in a medium pan until it begins to foam, then add the eggs and cook, stirring with a wooden spoon until semi-solid.
• Stir in the cottage cheese, cream and the rest of the chives, and continue to cook for 5 minutes, making sure that the eggs remain soft and creamy.
• To serve, spoon the eggs into the crisp brioche shells and sprinkle with the extra chives.