Ingredients

  • 3 eggs
  • 50 milliliters milk
  • 20 milliliters double cream
  • Salt
  • Pepper
  • 1 packet chives
  • 100 grams cooked ham, flaked
  • 1 slice of brioche
  • Hay

Steps

  1. Whisk 3 eggs with 50 grams of milk, slowly over heat for 6-8 minutes until scrambled egg comes away from edges of pan.
  2. Remove from the heat and add 20 grams of double cream. Blend to a fine consistency.
  3. Finely chop chives and add to mixture. Season with salt and pepper to taste.
  4. Flake 100 grams of pre-cooked ham and place in bottom of the egg shell.
  5. Slice brioche and serve as egg and soldiers.