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Using a large (2.5- or 3-inch) heart-shaped cookie cutter, cut out a heart from the center of each slice of brioche. Or, use a paring knife to cut the heart shapes. Reserve slices and hearts.
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.