Scramble on Brioche
10 servings
120 minutes
Scramble on brioche is a refined combination of airy eggs and tender, slightly sweet brioche infused with buttery aroma. This recipe is inspired by French traditions, where brioche is valued for its softness and rich flavor. Toasted slices of golden bun add a crispy texture to the dish, while juicy tomatoes and a zesty dressing of green onions and sriracha sauce provide vibrant flavor accents. Perfect for a leisurely breakfast or an exquisite brunch, this scramble transforms an ordinary meal into a gastronomic delight, balancing the creaminess with a hint of spice. Best served hot to experience the full depth of textures and aromas.
1
In a large bowl, mix the sifted flour, sugar, yeast, and salt.
- Wheat flour: 430 g
- Sugar: 40 g
- Salt: 5 g
- Dry yeast: 6 g
2
In a separate bowl, mix 4 eggs with milk.
- Chicken egg: 20 pieces
- Milk: 40 ml
3
Gradually pour the egg mixture into the flour and mix with a wooden spatula.
- Chicken egg: 20 pieces
- Milk: 40 ml
4
Add 270 grams of softened butter and knead the dough by hand.
- Butter: 350 g
5
Cover the dough with plastic wrap and let it sit at room temperature for 20 minutes.
6
Knead the dough and let it rest under plastic wrap for another 40 minutes.
7
Knead the dough again and put it in the refrigerator overnight.
8
Divide the prepared dough into equal pieces of 50-100 grams and place them in a baking dish. Leave at room temperature for 3 hours.
9
Place the mold in an oven preheated to 170 degrees for 25-30 minutes. Let the finished bread cool.
10
Slice the brioche into thick portions and fry in butter (5 grams of butter per portion) until golden brown.
- Butter: 350 g
11
Beat 2 eggs with cream, olive oil, and a pinch of salt.
- Chicken egg: 20 pieces
- Heavy cream 35% fat: 240 ml
- Olive oil: 140 ml
- Salt: 5 g
12
Cut the tomatoes into rings.
- Tomatoes: 4 pieces
13
Finely chop the green onion and dress it with a little olive oil and sriracha.
- Spring onion: 10 g
- Olive oil: 140 ml
- Sriracha: to taste
14
Place tomatoes on the toasted bun.
15
Heat a mixture of olive and butter in a pan. Pour the egg mixture into the pan and immediately start stirring.
- Olive oil: 140 ml
- Butter: 350 g
16
When the eggs are slightly set but not yet firm — the scramble is ready. Transfer it to a bun with tomatoes, drizzle with spicy oil and onions, and serve immediately.