breakfast · everyday
Toasted brioche with scrambled eggs and trout roe
Golden toasted brioche topped with slow-cooked soft scrambled eggs, glossy trout roe and chives. Done in 15 minutes.
- Time
- 15min
- Steps
- 3
Ingredients
Tick what you already have.
Allergens
Contains milk, egg, wheat and fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Toast the brioche slices until golden.
-
2
Beat the eggs and cook them slowly in the unsalted butter over low heat, stirring until set and at least 71°C (160°F).
-
3
Spoon the eggs onto the toast, then top with the trout roe and sliced chives.
