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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 & 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.