Sounds fancy, but quite easy and delicious!
Serves 4
4 individual brioches
6 eggs, beaten
2 Tbsp snipped fresh chives, plus extra for garnish
2 Tbsp butter
3 Tbsp cottage cheese
5 Tbsp double cream or heavy cream
Salt and pepper to taste
Preheat oven to 350°F/180°C.
Cut the tops of the brioches and set to one side. Carefully scoop out the center 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-soft.
Stir in the cottage cheese, cream and the rest of the chives, and continue to cook for 1 - 2 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, Serve topped with the lids.
Serves 4
4 individual brioches
6 eggs, beaten
2 Tbsp snipped fresh chives, plus extra for garnish
2 Tbsp butter
3 Tbsp cottage cheese
5 Tbsp double cream or heavy cream
Salt and pepper to taste
Preheat oven to 350°F/180°C.
Cut the tops of the brioches and set to one side. Carefully scoop out the center 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-soft.
Stir in the cottage cheese, cream and the rest of the chives, and continue to cook for 1 - 2 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, Serve topped with the lids.
