- 2 slices brioche loaf, each about 3/4-inch thick
- 1 tablespoon unsalted butter
- 2 large eggs
- Chives for garnish
- 1/8 teaspoon fine sea salt
- Ground black pepper to taste
Melt butter in a large skillet over medium heat. Add the slices and the heart cutouts to the pan and cook until slightly toasted. Turn slices and cutouts; carefully break an egg into the center of each slice. Cover the skillet and cook until the egg white is just set and the yolk is cooked to your liking, 3 to 4 minutes.
Carefully transfer a slice and a cutout to each of 2 plates and snip some chives over the top. Sprinkle with salt and black pepper. Serve immediately.
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