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.
73 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: Mont d'or in brioche, Morteau sausage rolled brioche, Sausage in brioche, Snails in a brioche, Brioche tart with Comté cheese, ... See them all 5
Cheese
Like these other recipes: Springtime mixed salad, Sliced cauliflower with 3 cheeses, Vegetable tian, Croque-monsieur complet, Grilled cheese, ... See them all 30
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Yvetot Douillons, Diamond biscuits, Brioche Tatin, Ham "friand" pie, Brioche feuilletée (flaky brioche), ... See them all 80
Egg
Like these other recipes: How to prepare egg glaze, Provençal remoulade sauce, Lime meringue tart, Cannelés, Cornmeal baps for Anne, ... See them all 248
Other recipes you may also like
Pistachio cream
Very similar to almond cream, pistachio cream is ideal for filling or topping all kinds of cakes and tarts. Just like almond cream, it swells during cooking. October 4th 2012319 K 63.9 35 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025493 K 25 20 min.
Vegetable pie
Three layers of vegetables, baked in puff pastry. September 10th 2018254 K3.9 1 hour 25 min.
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page. December 30th 2019934 K 34.3 7 hours
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully make chicken nems. [Translator's note: the "rice paper" used here is not the same as the rice paper used in England under macaroons, it's sold in packs of thin round translucent wafers, rather like... April 6th 2017528 K3.8 2 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)
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.