SilkpieRecipe
Brioche Roll Stuffed with Soft Scrambled Eggs and Kiwi
Texture
Garnish
On the plate

Morning Table · Korean

Brioche Roll Stuffed with Soft Scrambled Eggs and Kiwi

4.1 (29 cooks rated this)

A glossy brioche roll is sliced accordion-style and packed with buttery, softly set scrambled eggs and chives. It is warm, rich and pull-apart tender, served with bright wedges of kiwi for a sweet, tangy contrast.

10 min Prep
10 min Cook
20 min Total
2 Servings
Easy Difficulty
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Test kitchen note: Pull the eggs off the heat while they still look slightly wet; they finish cooking inside the warm roll and stay custardy.

Method 6 steps

  1. Cut deep diagonal slashes along the top of each roll, stopping just short of the base.

  2. Brush the rolls with 1/2 tablespoon melted butter and warm in a 350F oven for 5 minutes.

  3. Whisk eggs with milk, sugar and a pinch of salt.

  4. Melt the remaining butter in a nonstick pan over low heat, add the eggs and stir slowly with a spatula into soft, small curds.

  5. Take the pan off the heat while the eggs are still a little glossy and fold in the chives.

  6. Brush the inside of the cuts with a thin smear of mayonnaise, spoon the eggs into the slits and over the top, and serve with kiwi wedges.

That is the whole pie. Enjoy every slice.

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