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.