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Herb scrambled eggs on brioche
( SERVES 4 )

Photo by Babiche Martens

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Viva 8/4/2009

1 Tbsp

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

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.