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
Preheat oven to 350°F. 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.
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.
Divide brioche and eggs between 2 plates and top with Chive Sour Cream.
Chive Sour Cream 2 teaspoons chopped fresh chives 1/4 cup sour cream freshly ground black pepper
In a bowl whisk together chives, sour cream, and pepper and salt to taste. Chive sour cream may be made 1 day ahead and chilled, covered. Makes about 1/4 cup. - Updated: November 30, 2007
