In a medium non-stick pan, add 1 to 2 tablespoons (15 to 30 mL) of the butter and melt over low to medium heat.
Add eggs and remaining butter to the pan and stir vigorously with a spatula, making sure to scrape all edges of the pan.
Continue stirring, taking the pan on and off the heat until desired consistency.
Season with salt and pepper and remove from pan.
Toast both sides of brioche.
Place scrambled eggs on brioche slices and top with pieces of sea urchin.
Garnish with chives and serve.
Sea urchin can be substituted with any fish egg like tobiko, masago or ikura. They add a nice flavour-burst to the creamy scrambled eggs.