Crack all the eggs into a bowl and add the rose extract.
Heat a nonstick pan or skillet over medium heat and lightly coat it with vegetable oil or cooking spray.
Whisk the eggs and extract in the bowl, pour them into the warm pan, and reduce heat to low.
Gently whisk the eggs in the pan, allowing small curds to form. When they’re soft and a little runny, remove from heat. The residual heat from the pan will finish cooking the eggs evenly and allow the curds to set.
Spoon the scrambled eggs onto the toasted brioche and top each slice with one rose petal.