6 brioche bread, warmed or 12 slices brioche bread, toasted.
Directions
In a bowl, whisk the eggs and water;.
Melt 2 tablespoons of the butter in a large stainless steel bowl set over a pot of simmering water; Add the eggs and cook over low heat, gently stirring with a heatproof rubber spatula and scraping the bottom of the bowl until the eggs just begin to set, about 5 minutes;.
Add the remaining butter to the eggs, 1 piece at a time, and cook, stirring and scraping the bottom and sides of the bowl, until the eggs are thick and cooked through but still soft, about 5 minutes longer.
Season with salt and pepper; transfer to plates.
Drizzle with the truffle oil, sprinkle with the chives and serve at once with the brioche.