HERBED YELLOW PEPPER SCRAMBLED EGGS WITH CHIVE SOUR CREAM ON BRIOCHE

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Herbed Yellow Pepper Scrambled Eggs with Chive Sour Cream on Brioche image

Categories     Bread     Egg     Pepper     Breakfast     Brunch     Quick & Easy     Bell Pepper     Winter     Chive     Sour Cream     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 9

2 small brioches (about 4 by 3 inches or four 1/2-inch-thick slices from a brioche loaf
5 large eggs, beaten lightly
1 1/2 teaspoons chopped fresh chives
1/4 teaspoon finely chopped fresh tarragon leaves
1 tablespoon unsalted butter
1 yellow bell pepper, cut into 1/4-inch dice
2 tablespoons sour cream
freshly ground black pepper
Accompaniment:Chive Sour Cream

Steps:

  • Preheat oven to 350°F.
  • If using small brioches, cut off tops (about 1 inch). On baking sheet arrange tops and bottoms of brioche, cut side up, or slices from loaf in one layer. Toast brioche in middle of oven until golden.
  • While brioche is toasting, in a bowl lightly whisk together eggs, chives, and tarragon. In a non-stick skillet heat butter over moderate heat until foam subsides and cook bell pepper, stirring, until softened. Add eggs and cook, stirring, until just cooked through, about 3 minutes. Stir in sour cream and pepper and salt to taste and cook, stirring, until just heated through.
  • Divide brioche and eggs between 2 plates and top with Chive Sour Cream.

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