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Eggs in brioche nests

Name: Eggs in brioche nests
Prep time: 2 h 40 min
Cook time: 57 min
Total time: 3 h 37 min
Yield: 6 pieces
Cuisine: French
Ingredients: 360 g Savoury brioche dough; 30 g beaten egg; 90 g cheese; 6 eggs; 1 teaspoon chives; salt; pepper

This is an original way to serve an egg: with cheese in a savoury brioche nest.

This looks elegant for when you have guests and it is delicious as well.

74 K 4.1/5 (28 reviews)

3 hours 40 min. difficulté

Easy

3.45 €

6 pieces

7 Ingredients

Last modified on: September 16^th 2024

For 6 pieces, you will need:

1 360 g Savoury brioche dough
2 30 g beaten egg
3 90 g cheese
4 6 eggs
5 1 teaspoon chives
6 salt
7 pepper
Total weight: 785 grams

Times for this recipe

Preparation: 2 hours 20 min.

Resting: 20 min.

Cooking: 60 min.

All in all: 3 hours 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 20 min.

Weigh out into 2 oz (60 g) portions from 360 g Savoury brioche dough and shape into balls. Arrange these on a baking sheet, then cover with a plastic sheet.

Refrigerate for 20 minutes.

Stage 2 - ⌛ 5 min.

After this resting time, flatten the balls out, then reshape into balls and put into small brioche moulds or tins.

Stage 3 - ⌛ 1 min.

Glaze the tops of the brioches with beaten egg using a brush.

Stage 4 - ⌛ 2 hours

Leave to rest in a warm place for 2 hours.

Stage 5 - ⌛ 1 min.

After this resting time, brush with beaten egg again. Preheat the oven to 360°F (180°C).

Stage 6 - ⌛ 25 min.

Bake for about 25 minutes, but check to see if they are cooked after 20 minutes.

Leave the brioches to cool in their tins and turn out when cold. Do not turn the oven off; turn it up to 390°F (200°C).

Stage 7 - ⌛ 2 min.

Slice off the top of each brioche with a serrated knife.

Stage 8 - ⌛ 3 min.

Cut around the inside of the brioche with the same knife.

Stage 9 - ⌛ 2 min.

Scoop out the centre with a spoon.

Stage 10 - ⌛ 2 min.

Fill the centre of each brioche with shavings of cheese (a delicious Laguiole here).

Stage 11 - ⌛ 2 min.

Pour an egg white into each brioche.

Stage 12 - ⌛ 30 min.

Bake in the oven for about 30 minutes...

Stage 13 - ⌛ 1 min.

...until the egg white is completely set.

Salt and pepper the top of the egg white.

Stage 14 - ⌛ 2 min.

Carefully place an egg yolk on top of each white and put back in the oven for 2 minutes. The yolk does not need to cook, just heat through.

Stage 15 - ⌛ 1 min.

Just before serving piping hot, scatter a few chopped chives over.

Remarks

You can buy the brioches ready made from the baker, but they are likely to be sweet, so this is not a good idea unless you enjoy sweet-savoury combinations.

Use a cheese with plenty of character and enough flavour to contrast with the blander egg and brioche (I love using Comté, Laguiole or Reblochon for this).

Keeping: Should be eaten immediately.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	440 RDI=170 %	1,810 RDI=170 %	920 RDI=140 %	2,150 RDI=110 %	9,020 RDI: 110 %
Per 100 g	60 RDI=20 %	230 RDI=20 %	120 RDI=20 %	270 RDI=10 %	1,150 RDI: 10 %
Per piece	70 RDI=30 %	300 RDI=30 %	150 RDI=20 %	360 RDI=20 %	1,500 RDI: 20 %