Brioche with scrambled eggs and salmon caviar

INGREDIENTS

3 eggs

2 tablespoons pouring cream

sea salt and freshly ground black pepper

40g butter

50g salmon caviar

snipped chives, for garnish

BRIOCHE DOUGH

2 7 g sachets dried yeast

1 teaspoon caster sugar

200g plain flour, sifted

1 teaspoon salt

2 eggs, lightly beaten

60g unsalted butter, melted

METHOD

To make the dough, combine the yeast, sugar and 2 tablespoons warm water in a small bowl and leave in a warm place for 5–10 minutes or until frothy.

Place the flour and salt in the bowl of an electric mixer fitted with a dough hook and make a well in the centre. Add the yeast mixture, egg and butter and mix on low speed to combine. Knead for 6–8 minutes or until smooth and no longer sticky. Transfer to a floured bowl, cover with a kitchen towel and leave in a warm place for 1–2 hours or until doubled in size.

Preheat the oven to 190°C. Line 2 baking trays with baking paper. Knock back the dough and knead on a floured surface for 1–2 minutes. Roll pieces of dough into 2 cm balls and place on the trays. Flatten each slightly, cover with a kitchen towel and leave in a warm place for 20 minutes or until doubled in size. Bake for 10–15 minutes or until golden and the bottoms sound hollow when tapped.

To serve, whisk the eggs and cream together and season with salt and pepper. Heat a heavy-based frying pan over medium heat. Add the butter and egg mixture and cook, stirring frequently, for 3–4 minutes or until just set. Remove the pan from the heat; the residual heat in the pan will set the eggs.

To serve, halve each brioche, fill with a spoonful of the scrambled eggs and 4–5 pearls of salmon caviar, and garnish with the chives.

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