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.
54K 4.1/5 based on 28 reviews
Last modified on: September 16th 2024
Keywords for this recipe:For 18 pieces, you will need:
- 1
1 kg 80 g Savoury brioche dough - 2
90 g beaten egg - 3
270 g cheese - 4
18 Eggs - 5
3 teaspoons chives - 6
salt - 7
pepper - Total weight: 2,355 grams
Change measures:
Times for this recipe
Preparation: 2 hours 20 min.
Resting: 20 min.
Cooking: 57 min.
All in all: 3 hours 37 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 1 kg 80 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 | 1,320 510 % | 5,420 510 % | 2,750 420 % | 6,460 320 % | 27,040 320 % |
| Per 100 g | 60 20 % | 230 20 % | 120 20 % | 270 10 % | 1,150 10 % |
| Per piece | 70 30 % | 300 30 % | 150 20 % | 360 20 % | 1,500 20 % |
How much will it cost?
- For 18 pieces : 10.33 €
- Per piece : 0.57 €
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
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Egg
Like these other recipes: Savoury mini-madeleines with 2 cheeses, Tarte à l'coloche, Yeast-based flaky dough (for croissants), Potimarron and Parmesan tart, Tiramisu, ... See them all 222
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