- Cut crusts of each slice of bread and roll flat with a rolling pin
- Spread each slice of bread with Boursin Velvety and sprinkle a line of bacon in the centre. Roll into a small log.
- In a large bowl, whisk together eggs, cream, salt, and pepper
- Dip and soak each bread roll.
- Heat some oil in a non-stick pan over medium-low heat. Pan fry each of the rolls turning constantly to get even colouring.
- Garnish with chopped chives and remaining chopped bacon.