Scrambled Eggs Sunday Style
|Brioche||4 (From Bakery)|
|For scrambled eggs|
|Milk||1⁄4 Cup (4 tbs)|
|Chive cream cheese||3 Ounce, cut in 1/2 inch cubes (1 Package)|
|Parsley/Chives||2 Teaspoon, chopped|
1 Preheat the oven to 350 degrees fahrenheit.
2 Place the briches on cookie sheet and heat while you prepare the eggs.
3 In a medium bowl, add eggs, milk, salt and pepper; using a rotary beater, beat until combined.
4 In a large skillet, heat butter and pour in the egg mixture.
5 Cook over low heat, gently lift the cooked portion using a spatula as the eggs start to set on bottom. Let the uncooked egg flow to the bottom of the pan.
6 Add in the cheese, and cook until the eggs are moist and shiny but no longer runny.
7 Prepare the brioches by cutting off the tops, set aside.
8 Scoop ot the center of the brioche using a fork.
9 Fill the scarmabled eggs in the brioches.
10 Sprinkle with chopped parsley and chives and replace the tops.