Herb scrambled eggs on brioche
( SERVES 4 )
Brioche
| 1 Tbsp | Caster sugar |
| 1 sachet | Active dried yeast, or 2 tsp |
| ¼ cup | Milk, warmed |
| 2 cups | Plain flour |
| 1 tsp | Salt |
| 125 g | Butter |
| 1 to grease | Oil |
Glaze
Eggs
| 3 sprigs | Fresh thyme |
| 4 | Vine-ripened tomatoes |
| 1 Tbsp | Extra virgin olive oil |
| 1 to taste | Salt & freshly ground pepper |
| 8 | Eggs |
| ⅓ cup | Cream |
| 2 Tbsp | Butter |
| 2 Tbsp | Fresh mixed herbs, chopped, such as parsley, basil, thyme, marjoram |
| 6 handfuls | Rocket leaves, or baby spinach |
Directions
- To make the brioche, stir the yeast and sugar into the warm milk. Leave for 15 minutes or until frothy.
- Put the flour, salt and butter in the bowl of a food processor. Whiz for 5 seconds then add the eggs and yeast mixture. Whiz for 30 seconds.
- Place the dough in a lightly oiled bowl, turn over so the dough is coated, then cover with plastic wrap and leave in a warm place for 1 hour or until doubled in size.
- Uncover, punch down then return the dough to the food processor and whiz again for 30 seconds. Divide into six portions. For each portion pinch off a marble-sized piece of dough. Form the dough into a ball, place the larger balls into greased brioche moulds or use a muffin tray. Make an indentation on each and top with the smaller ball.
- Cover and leave for 30 minutes to rise again while preheating the oven to 180C. Brush the glaze over each brioche and bake for 20-25 minutes or until golden.
- Cut each tomato into six, put into a baking dish with the thyme, olive oil and seasoning then cook for 30 minutes.
- Heat a large frying pan, whisk the eggs with the cream, seasoning and herbs. Add the butter to the pan, then the eggs and very gently stir until just set - 3-4 minutes.
- Serve the brioche either toasted or fresh from the oven, with the rocket leaves, eggs and tomatoes.
Wine match by Brancott Estate
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