This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
74 K 4.1/5 (28 reviews)
3 hours 40 min.
Easy
3.45 €
6 pieces
7 IngredientsLast modified on: September 16th 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.
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.
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).
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.
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.
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 % |
How much will it cost?
- For 6 pieces : 3.45 €
- Per piece : 0.60 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Savoury brioche dough
Like these other recipes: Sausage in brioche, Brioche tart with Comté cheese, Mont d'or in brioche, Morteau sausage rolled brioche, Snails in a brioche, ... See them all 5
Cheese
Like these other recipes: Pan-baked hash brown (Hash-brown casserole), Poitevin twist, Brussels-Bombay salad, Warm cauliflower salad with two cheeses, Pork Chops with Rosemary, ... See them all 30
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Paté en croute (terrine in a pie crust), Icelandic-style fish and vegetable pie, Cochelin d'Evreux, "Psychedelic" sandwich bread, Diamond biscuits, ... See them all 80
Egg
Like these other recipes: Invisible apple cake, Gingerbread, Polpete, Hachis parmentier, Cashew-nut and Parmesan biscuits, ... See them all 249
Other recipes you may also like
Surprise eggs
These look like perfectly normal boiled eggs, but when the shell is cracked open - surprise! They contain a mixture of scrambled egg, cured ham, fried prawns and chives. September 26th 2010196 K5 55 min.
Apple confectioner's custard
For this strongly apple-flavoured version of confectioner's custard (crème pâtissière, or french pastry cream), apple juice is used instead of milk and the quantity of sugar is reduced. July 23th 2014152 K4.6 25 min.
Italian style gratin
This gratin is built up in layers: sautéed courgettes, minced beef, bechamel sauce, fried tomatoes, more meat and bechamel, then grated cheese for a brown topping. August 31th 2014103 K4.8 1 hour 8 min.
Eggs Comtoise
In this recipe from eastern France, an egg yolk sits inside a potato nest with a topping of hot cancoillote cheese. The nest is served with fried sliced potatoes. January 17th 201661 K3.8 40 min.
Clafoutis "Marie-Antoinette"
This "Marie-Antoinette" clafoutis is a lighter version of the traditional fruit-in-batter baked dessert, almost a soufflé, with apples and lemon. The apples are sautéed in butter and Calvados, then combined with a lemon-flavoured confectioner's custard, lightened with raw meringue. This mixture is then baked rapidly in the oven. The result is a very light and delicate dessert with a harmonious blend of apple and lemon flavours. November 1st 201763 K4.9 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
Note: We'll never share your e-mail address with anyone else.
Post a 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.