Does anyone know any good brioche breakfast recipes?

Scrambled Eggs with Smoked Salmon and Brioche





4 large eggs


4陆 oz (125 g) smoked salmon trimmings


2 all-butter brioche buns


4 tablespoons single cream


陆 oz (10 g) butter


salt and freshly milled black pepperTo garnish:


a little fresh dill





Finely chop salmon and place in a small bowl, pour in the cream, give it all a good stir, cover the bowl and leave it aside for 30 minutes.





When you are ready to make the scrambled eggs, pre-heat the grill to its highest setting. Slice the top off each brioche, then carefully scoop out and discard half the bread from inside, then place each one, alongside its lid, under the grill, and lightly toast on both sides.





Melt the butter in a medium-sized saucepan over a very gentle heat. While it's melting, break the eggs into a bowl and beat them lightly with a fork, seasoning with a little salt and freshly milled black pepper. When the butter has melted and begins to foam, swirl it around the edges of the pan, then pour in the beaten eggs. Increase the heat slightly and, using a wooden fork or a wooden spoon with a point, stir continuously backwards and forwards, getting right into the corners of the pan.





As soon as the eggs begin to solidify 鈥?after about 1 minute 鈥揳nd when you have about 50 per cent solid and the rest still liquid, quickly add the salmon and cream, then keep on stirring like mad until almost all the liquid has gone, which will take 3-4 minutes. Then remove the pan from the heat and continue stirring until the eggs become a soft, creamy mass. Taste to check the seasoning and spoon into the toasted brioche buns. Top with a little dill, replace the lids and serve immediately.Does anyone know any good brioche breakfast recipes?
What's brioche?





But I can recommend you check out http://www.highclassrecipes.com





I saw some good breakfast recipes.Does anyone know any good brioche breakfast recipes?
Brioche


by The Flour Advisory Bureau


Serves 6











Preparation time over 2 hours





Cooking time 30 mins to 1 hour























Ingredients


Yeast Batter


2 tsp dried yeast or 15g/陆oz fresh yeast


3 tbsp milk, hand-hot


1 tsp sugar


25g/1oz strong white flour





Other Ingredients


200g/8oz strong white flour


large pinch of salt


1 tbsp caster sugar


50g/2oz butter


2 eggs, beaten











Method


1. Stir yeast into the milk. If using dried yeast leave it to stand for 5 minutes.


2. Mix in the flour and sugar and leave in a warm place until frothy - about 20 minutes.


3. Sift together the flour, salt and sugar.


4. Rub in the butter.


5. Beat the eggs into the frothy batter.


6. Stir in the flour mixture and work to a soft dough. Turn onto a lightly floured surface and knead until smooth and no longer sticky.


7. Cover the dough and leave to rise until doubled in size - about 1-1陆 hours.


8. Knock back the risen dough.


9. Grease twelve brioche tins 7cm/3in in diameter or twelve deep bun tins.


10. Divide the dough into twelve equal pieces. With each piece cut off a quarter and form the largest part into a ball and place in tin. Firmly press a hole in the centre of the ball and place remaining small piece of dough as a knob in this. Glaze with beaten egg.


11. Cover and leave to prove until light and puffy - about 30-40 minutes.


12. Bake in a very hot oven 230C/450F/Gas 8 until golden brown - about 18-20 minutes. Cool on a wire rack.
BRIOCHE FRENCH TOAST





4 slices brioche or bread cut 3/4'; thick


3 eggs


3/4 c. milk


1 tbsp. sugar


1/4 tsp. salt


1 tbsp. butter





1. Arrange bread in single layer in 9';x9'; square baking dish.


2. In small bowl, with rotary beater, beat eggs, milk, sugar and salt until blended. Pour over bread; turn slices to coat evenly.





3. Refrigerate, covered, at least 4 hours or overnight.





4. In hot butter in skillet, saute bread until golden, about 4 minutes on each side.





Makes 2 generous servings. Serve with syrup or strawberry jam.
Yes I do, thanks for asking
BRIOCHE BREAD





3/4 c. milk


1/4 c. sugar


1/4 c. shortening


1 tsp. salt


1 egg plus 1 egg yolk


1 pkg. yeast


1/4 c. warm water


2 3/4 c. flour, sifted





Scald the milk and pour over the sugar, shortening and salt. Add the egg and egg yolk, which have been beaten together. Add the yeast which has been softened in the warm water. Add the flour. Mix well. Allow to rest for 10 minutes. Knead well.


Divide dough into thirds and roll each part into 12 inch lengths. Braid and place in greased pan. Allow to rise until double in bulk. Bake at 350 degrees 30-40 minutes





OR





BRIOCHE FRENCH TOAST





4 slices brioche or bread cut 3/4'; thick


3 eggs


3/4 c. milk


1 tbsp. sugar


1/4 tsp. salt


1 tbsp. butter





1. Arrange bread in single layer in 9';x9'; square baking dish.


2. In small bowl, with rotary beater, beat eggs, milk, sugar and salt until blended. Pour over bread; turn slices to coat evenly.





3. Refrigerate, covered, at least 4 hours or overnight.





4. In hot butter in skillet, saute bread until golden, about 4 minutes on each side.





Makes 2 generous servings. Serve with syrup or strawberry jam.





JM