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.
64 K 4.1/5 (28 reviews)
3 hours 40 min.
Easy
6 pieces
7 IngredientsLast modified on: September 16th 2024
For 6 pieces, you will need:
- 1
360 ml Savoury brioche dough - 2
30 ml beaten egg - 3
90 ml cheese - 4
6 eggs - 5
1 teaspoon chives - 6
salt - 7
pepper
Change measures:
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 ml 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: Brioche tart with Comté cheese, Snails in a brioche, Morteau sausage rolled brioche, Sausage in brioche, Mont d'or in brioche, ... See them all 5
Cheese
Like these other recipes: Bisto-style canapés, Savoury mini-madeleines with 2 cheeses, Potato and cheese pie, Aligot, Poitevin twist, ... See them all 30
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Nanterre brioche, Pains briochés aux raisins, Sicilian Epiphany Pie, French croissants, Paté en croute (terrine in a pie crust), ... See them all 79
Egg
Like these other recipes: Clementine cake, Choux pastry (pâte à choux), Savoury mini-madeleines with 2 cheeses, Genoese croque-monsieur, Kugelhof for Nanou, ... See them all 236
Other recipes you may also like
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.February 21th 2011399 K3.8 35 min.
Chantilly rice pudding
A rice pudding with a difference: it is cooked the classic way and left to cool. Whipped cream is then gently folded in to give a light-textured and original dessert.April 1st 202050 K 2 hours 50 min.
Turnip and Jerusalem artichoke soup
This soup combines the earthy flavours of Jerusalem artichokes and turnips. This is the chance to use not only the roots, but the turnip tops as well, if possible.May 22th 202534 K
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices.December 19th 2010208 K4.9 25 min.
How to prepare a lettuce
It is much more economical to buy a whole lettuce than separate leaves in a plastic packet. And it's so simple to prepare - you can see how here.April 17th 2011409 K4.8 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
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.