b'Garnish the cooked eggs with the black truffle and the chives. Reserve a small portion of the truffle and chives for service.TO SERVE:Using a pastry brush, make a brushstroke on a plate with some of the reserved chipotle-molasses glaze. Place a slice of toasted brioche bread on the plate. Place a spoonful of scrambled eggs on top of the brioche toast. Garnish with the reserved truffle and chives.Place the chipotle bacon on the side of the plate and drizzle chipotle-molasses glaze on top.CHEF STELLINOS SUGGESTED WINE PAIRING:Two Oceans Sauvignon Blanc149'