Scrambled Eggs on Brioche
Breakfasts • Author's
Description
Scrambled Eggs on Brioche
Ingredients
- Wheat Flour 15 oz
- Sugar 0 oz
- Salt 0 oz
- Dry yeast 0 oz
- Chocolate eggs 20 pieces
- Milk 0 fl oz
- Butter 10 oz
- 10% cream 10 fl oz
- Olive Oil 5 fl oz
- Tomatoes 4 pieces
- Scallions 0 oz
- Sriracha to taste
Step-by-Step Guide
Step 1
In a large bowl, mix the sifted flour, sugar, yeast, and salt.
Step 2
In a separate bowl, mix 4 eggs with milk.
Step 3
Gradually pour the egg mixture into the flour mixture, stirring with a wooden spatula.
Step 4
Add 270 grams of softened butter and knead the dough by hand.
Step 5
Cover the dough with plastic wrap and let it sit at room temperature for 20 minutes.
Step 6
Punch down the dough and let it rest under plastic wrap for another 40 minutes.
Step 7
Punch down the dough again and refrigerate it overnight.
Step 8
Divide the prepared dough into equal pieces of 50–100 grams and place them in a baking dish. Leave at room temperature for 3 hours.
Step 9
Place the dish in an oven preheated to 340°F for 25–30 minutes. Allow the baked bread to cool.
Step 10
Slice the brioche into thick portions and fry in butter (5 grams of butter per portion) until golden brown.
Step 11
Beat the eggs (2 pieces per portion) with cream, olive oil, and a pinch of salt.
Step 12
Slice the tomatoes into rings.
Step 13
Finely chop the green onions and dress them with a little olive oil and sriracha.
Step 14
Place the tomatoes on the toasted brioche.
Step 15
In a skillet, heat a mixture of olive and butter. Pour the egg mixture into the skillet and immediately start stirring.
Step 16
When the eggs are just set but not fully cooked, the scramble is ready. Transfer it onto the brioche with tomatoes, drizzle with spicy oil and onions, and serve immediately.
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