Herb scrambled eggs on brioche
Photo by Babiche Martens
|1 Tbsp||Caster sugar|
|1 sachet||Active dried yeast, or 2 tsp|
|¼ cup||Milk, warmed|
|2 cups||Plain flour|
|1 to grease||Oil|
- 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.