Herbed Yellow Pepper Scrambled Eggs with Chive Sour Cream on Brioche

1. 1

   Preheat oven to 350F.

2. 2

   If using small brioches, cut off tops (about 1 inch).

3. 3

   On baking sheet arrange tops and bottoms of brioche, cut side up, or slices from loaf in one layer.

4. 4

   Toast brioche in middle of oven until golden.

5. 5

   While brioche is toasting, in a bowl lightly whisk together eggs, chives, and tarragon.

6. 6

   In a non-stick skillet heat butter over moderate heat until foam subsides and cook bell pepper, stirring, until softened.

7. 7

   Add eggs and cook, stirring, until just cooked through, about 3 minutes.

8. 8

   Stir in sour cream and pepper and salt to taste and cook, stirring, until just heated through.

9. 9

   Divide brioche and eggs between 2 plates and top with Chive Sour Cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.