These egg and chive brioche breakfast buns are rich, fluffy and packed with savoury flavour, but they’re surprisingly easy to pull together. The eggs are blended with cottage cheese, cream and grated cheese, which gives them a light, almost soufflé-like texture once cooked. Fresh chives add colour and a gentle onion note that cuts through the richness.

Using the Instant Pot keeps the egg patties tender and evenly cooked, with no dry edges. While they steam, you can toast the brioche and crisp up bacon if you’re using it. Recipe compliments of Instant Pot.

Ingredients

• 6 eggs
• 15 g chives
• 100 g cottage cheese
• 3 tablespoons cream
• 30 g cheese of choice, such as Parmesan
• Salt
• Black pepper
• 4 brioche burger buns
• 8 rashers bacon, optional
• ¼ clove garlic
• 3 tablespoons mayonnaise
• 250 ml water, for the Instant Pot

Method

1. Crack the eggs into a blender. Add the grated cheese, cottage cheese and cream, then blend until smooth. Season with salt and black pepper.
2. Finely slice the chives, reserving one third for the aioli. Stir the remaining two thirds into the egg mixture.
3. Divide the egg mixture evenly between 4 ramekins or round silicone moulds that fit inside your Instant Pot.
4. Pour 250 ml water into the base of the pot and insert the trivet. Stack the ramekins on the steaming rack, using a short and tall rack if needed, or cook in batches.
5. Set the Instant Pot to Low Pressure for 12 minutes and use Quick Release.
6. While the eggs cook, toast the brioche buns and fry the bacon until crisp, if using.
7. For the chive aioli, finely chop the reserved chives and garlic, then stir through the mayonnaise.
8. Once the pressure has released, allow the egg patties to cool slightly before carefully removing them.
9. Spread the chive aioli over the base of each bun. Top with an egg patty and two slices of bacon. Add the top bun and serve immediately.