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.
21,5154.1/5 for 28 ratings
Last modified on: December 6th 2015
For 6 pieces, you will need:
- 1
360 g Brioche dough - 2
1 beaten egg - 3
90 g cheese - 4
6 eggs - 5
1 teaspoon chives - 6
salt - 7
pepper - Total weight: 757 grams
How long does it take?
Time required for this recipe:
Keeping: Should be eaten immediately.
| 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 a certain time?
When should I start for the recipe to be ready at a certain time?
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).
Nutritional information
How much will it cost?
- For 6 pieces : 3.30 €
- Per piece : 0.55 €
Source
Home made.More recipes?
This recipe uses (among others) | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Brioche feuilletée (flaky brioche), Chinois, Sausage in brioche, Brioche galette, Agen prune cake, ... All |
| Cheese: You can check-out other recipes which use it, like for example: Endive and cheese salad with croutons, Truffade, Warm cauliflower salad with two cheeses, Kérinou slices, Springtime mixed salad, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Little lemon biscuits, Oaty walnut cake , Galette Charentaise, Leek and Mimolette tart, Vegetable clafoutis, ... All |
| Chives: You can get more informations, or check-out other recipes which use it, for example: Avocado and smoked salmon terrine , Light herb sauce, Spring Bread, Sautéed Pork with Peanuts, Cocotte eggs with Comté, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.