Eggs in brioche nests
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.
This looks elegant for when you have guests and it is delicious as well.
36K 28 4.1
Last modified on: December 6th 2015
Keywords for this recipe:EggSalted briocheOvenCheeseFor 6 pieces, you will need:
- 0
360 g Brioche dough - 1
1 beaten egg - 2
90 g cheese - 3
6 eggs - 4
1 teaspoon chives - 5
salt - 6
pepper - Total weight: 757 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 2 hours 20 min. | 20 min. | 57 min. | 3 hours 37 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 20 min.
Prapare 360 g Brioche dough without any sugar. You will notice that the dough is whiter than the sweet version.
Weigh out into 2 oz (60 g) portions and shape into balls. Arrange these on a baking sheet, then cover with a plastic sheet.
Refrigerate for 20 minutes.
Weigh out into 2 oz (60 g) portions 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).
You will notice that without sugar the brioches do not brown as easily.
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).
You will notice that without sugar the brioches do not brown as easily.
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.
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).
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 853 Kcal or 3,571 Kj | 86 gr | 155 gr | 123 gr |
| 43 % | 33 % | 15 % | 19 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 113 Kcal or 473 Kj | 11 gr | 20 gr | 16 gr |
| 6 % | 4 % | 2 % | 2 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 142 Kcal or 595 Kj | 14 gr | 26 gr | 20 gr |
| 7 % | 6 % | 2 % | 3 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Pains briochés aux raisins, Brioche galette, Chinois, Sausage in brioche, Snails in a brioche, ... All |
 | Cheese: You can check-out other recipes which use it, like for example: Pork Chops with Rosemary, Pan-fried cheese, egg and spinach toastie, Vegetable tian, Springtime mixed salad, Welsh (French Welsh Rarebit), ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Little vegetable omelettes, Sushi, Spinach Omelette, Tiramisu, Half-cooked chocolate cake with raspberry coulis, ... All |
 | Chives: You can get more informations, or check-out other recipes which use it, for example: Potato galette, Broad bean salad with Parmesan, Salmon rillettes, Souda salad, Sautéd mushrooms with spring onions and cured ham, ... All |
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.301K4.0 1 hour 11 min. February 21th 2011
Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".193K 23.9 16 min. February 21th 2011
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.399K 44.3 23 min. February 21th 2011
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.242K5 12 hours 57 min. February 21th 2011
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).103K 24.1 3 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-10-31)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.