Soft Scrambled Eggs

Onion Jam, Onion Soubise, Charred Alliums, Toasted Brioche

Chef Jeremy Broucek of Bread & Friends | Portland, ME

I wanted to elevate a breakfast scramble by paying homage to alliums in this dish—French onion soup vibes! Sherry Vinegar from Spain brings a nice sweetness and acidity to the caramelized onion jam, which cuts through the buttery richness of the soft scrambled eggs. — Chef Jeremy Broucek

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Adapted by StarChefs | August 2023

INGREDIENTS

Brioche:
151 grams house milled bread flour
227 grams all-purpose flour
28 grams whole milk
170 grams eggs
85 grams sugar
170 grams butter
170 grams levain
9 grams salt
Egg wash

Charred Allium Powder:
Scallions, chives, or spring onion tops

Onion Soubise:
1 kilogram yellow onion, sliced
150 grams butter
Salt
2 grams picked thyme
50 grams heavy cream

Onion Jam:
20 grams extra virgin olive oil
6 onions, sliced
Salt
15 grams butter
70 grams brown sugar
80 grams Sherry Vinegar from Spain
2 grams picked thyme
Ground black pepper

Scrambled Eggs:
2 eggs
20 grams butter
Salt
Ground black pepper
1 teaspoon crème fraîche

To Assemble and Serve:
Butter

METHOD

For the Brioche:
In a stand mixer fitted with a paddle attachment, add flours, salt, eggs, milk, and levain. Mix on low speed 5 minutes, or until a sticky dough forms. Increase speed and gradually add sugar in three batches, making sure each batch is well incorporated before adding the next. Mix additional 6 minutes, or until the dough is glossy and elastic. Add butter and mix additional 2 minutes on low speed. The dough should be silky and you should be able to pull a clear windowpane. Cover and let proof 1 hour. Fold dough and let proof additional 1 hour. Refrigerate overnight. The next day, divide dough into 500 gram portions. Shape each piece into a cylinder and transfer to an oiled baking pan. Cover and proof 4 hours, or until dough almost reaches the top of the pans. Heat combination oven to 350°F. Brush each piece with egg wash, then bake 5 minutes with steam setting. Bake additional 35 minutes. Let cool.

For the Charred Allium Powder:
Heat a dehydrator. Heat and prepare a grill. Grill alliums until well charred. Transfer to a sheet pan and dehydrate until fully dried. Transfer to a blender and blend on high speed until a powder is formed. Transfer to an airtight container and reserve.

For the Onion Soubise:
In a sauté pan fitted with a cartouche over low heat, add onions, butter, and salt. Sweat until onions are soft and translucent. Remove from heat and add thyme. Transfer mixture to a blender and purée on high speed until smooth. Pass through a fine mesh sieve. In a stockpot over medium heat, combine 175 grams of the onion purée and cream. Bring to a simmer, then transfer to an iSi canister with 1 charge.

For the Onion Jam:
In a large sauté pan over low flame, heat oil. Add onions and sauté until lightly caramelized. Season with salt. Add butter and continue to caramelize onions until fully browned. Add sugar and vinegar. Continue to cook until a jam-like consistency is achieved. Remove from heat and add thyme. Taste and adjust seasoning with pepper. Keep warm.

For the Scrambled Eggs:
In a small bowl, whisk eggs with a fork. In a small nonstick pan over medium heat, melt butter. Reduce heat and add eggs. Stirring constantly with a rubber spatula, cook eggs on and off the heat, forming small curds. Season with salt and pepper. Once a porridge-like consistency is achieved, add crème fraîche. Set aside.

To Assemble and Serve:
Toast Brioche until desired doneness. Let cool, then slice. Set aside. Spread 1 ounce Onion Jam at the bottom of a serving bowl. Top with Scrambled Eggs followed by desired amount of Onion Soubise. Garnish with Charred Allium Powder. Serve with sliced, buttered Brioche.

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