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.
60 K 4.1/5 (28 reviews)
3 hours 40 min.
Easy
18 pieces
7 IngredientsLast modified on: September 16th 2024
For 18 pieces, you will need:
- 1
2 lb + 6.0 oz Savoury brioche dough - 2
3.2 oz beaten egg - 3
9.5 oz cheese - 4
18 eggs - 5
3 teaspoons 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 2 lb + 6.0 oz 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 | 1,320 RDI=510 % | 5,420 RDI=510 % | 2,750 RDI=420 % | 6,460 RDI=320 % | 27,040 RDI: 320 % |
| 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 18 pieces : 10.35 €
- Per piece : 0.60 €
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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
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Cheese
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Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Vegetable pie, Mini palmiers, How to seal a terrine or casserole dish, Rustic chicken and mushroom pie, Gâteau Breton (Brittany butter cake), ... See them all 78
Egg
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