In a medium saucepan, cover eggs so they are fully submerged in water. Bring the water to a soft boil, and cook approximately three and a half minutes.
Meanwhile, toast the sliced brioche in a toaster or in the oven until lightly browned. Lightly butter if desired, and cut the brioche into strips.
Place soft boiled eggs in egg holders and gently cut the top off the egg with a sharp knife. Season lightly with salt, pepper and chives, if desired. Serve with 4 strips of the brioche.
