Serves 4/6
Brioche - either toast slices of brioche from a good baker or follow this recipe for individual brioches (makes 6)
1 sachet or 2 tsp of dried yeast
1 Tbs caster sugar
¼ cup warm milk
2 cups plain flour
1 tsp salt
125g butter
2 eggs
Oil
Glaze - 1 egg yolk whisked with 1
Tbs milk
4 vine-ripened tomatoes
3 sprigs of fresh thyme
1 Tbs extra virgin olive oil
Salt and freshly ground black pepper
8 free range eggs
1/3 cup cream
2 Tbs butter
2 Tbs finely chopped mixed fresh herbs such as parsley, basil, thyme, marjoram
Rocket or baby spinach leaves
1 To make the brioche; stir the yeast and sugar into the warm milk. Leave for 15 minutes or until frothy.
2 Put the flour, salt and butter in the bowl of a food processor. Whiz for 5 seconds then add the eggs and yeast mixture. Whiz for 30 seconds.
3 Place the dough in a lightly oiled bowl, turn over so the dough is coated, then cover with plastic wrap and leave in a warm place for 1 hour or until doubled in size.
4 Uncover, punch down then return the dough to the food processor and whiz again for 30 seconds. Divide into six portions. For each portion pinch off a marble-sized piece of dough. Form the dough into a ball, place the larger balls into greased brioche moulds or use a muffin tray. Make an indentation on each and top with the smaller ball.
5 Cover and leave for 30 minutes to rise again while preheating the oven to 180C. Brush the glaze over each brioche and bake for 20-25 minutes or until golden.
6 Cut each tomato into six, put into a baking dish with the thyme, olive oil and seasoning then cook for 30 minutes.
7 Heat a large frypan, whisk the eggs with the cream, seasoning and herbs. Add the butter to the pan, then the eggs and very gently stir until just set - 3-4 minutes.
8 Serve the brioche either toasted or fresh from the oven, with the rocket leaves, eggs and tomatoes.
