Breakfast Brioches Cooked on the Beach

Ingredients

 Egg and Mushroom Brioches

2 tbsp Olive Oil

75g Mushrooms, finely sliced

2 eggs

1 tbsp snipped fresh chives,

Salt and freshly ground pepper to taste

1 Brioches

Scooped Brioches

1 tbsp Unsalted Butter

Serves 1

Instructions

1. Heat the oil in a frying pan.
2. Add mushrooms and cook for 3 minutes, or until the mushrooms are tender.
3. Add the eggs with the mushrooms.
4. Using a wooden spoon, stir constantly, to ensure the egg does not stick, this should take 2-3 minutes.
5. Stir in the salt and pepper and stir for 2 minutes.
6. Stir in the chives
7. Cut the tops off the brioches, then scoop out the centres and save them aside for later use.
8. Melt the butter in a frying pan over medium heat.
9. Add the scooped brioches and cook until crispy.
10. To serve, spoon the mixture into the brioche.

Ingredients

Chickpeas and Tomato Brioches 

3 tbsp Olive Oil

3 Garlic Clove, Crushed

150g Chickpeas

2 Tomato

2 tbsp Chopped Chives

1 Brioches

Salt and freshly ground pepper to taste

Serves 1

Instructions

1. Steam the chickpeas for 5 minutes, then drain them.
2. Heat the oil in a frying pan.
3. Stir in the garlic, chickpeas, and tomato.
4. Cook for 3-5 minutes.
5. Stir in the salt and pepper and stir for 2 minutes.
6. Add chives and cook for 2 minutes
7. Cut the tops of the brioches off, then scoop out the centres.
8. To serve, spoon the mixture into the brioche.