Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　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

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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