Preheat the oven to 180°C.
Cut the tops (the “heads”) off of the brioches and gently scoop out the base with a small spoon.
Place the 4 hollowed-out brioches in a baking dish.
Garnish each brioche with a tablespoon of Isigny Sainte-Mère Cream with Truffles and a twist or two of the pepper mill. Break an egg into each brioche. Salt and put in the oven for 10-12 minutes until the egg whites are just set.
Take out of the oven, sprinkle with chopped chives and serve immediately.