Preheat oven to 350°F. Butter 10-inch glass pie dish. Sprinkle half of fresh white breadcrumbs over bottom of prepared pie dish. Sprinkle with half of chopped chives and half of grated cheese. Carefully break eggs into pie dish, spacing evenly. Top with remaining half of breadcrumbs, chopped chives and grated cheese. Season with cayenne pepper and salt. Pour 1 cup half and half over. Bake until eggs are almost set, about 20 minutes. Garnish eggs with fresh chive pieces and serve immediately. Serves 4. BRUNCH 22