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.
66 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
1 litre 80 ml Savoury brioche dough - 2
90 mls beaten egg - 3
270 mls 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 1 litre 80 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 | 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 €
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: Snails in a brioche, Mont d'or in brioche, Morteau sausage rolled brioche, Brioche tart with Comté cheese, Sausage in brioche, ... See them all 5
Cheese
Like these other recipes: Poitevin twist, Bisto-style canapés, Filo leeks and cheese tart, Potato and cheese pie, Winemaker's toast, ... See them all 30
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Wiener Schnitzel, Apple and Blackcurrant Brioche Pies, Cochelin d'Evreux, Koulibiak in pie dish, Agen prune cake, ... See them all 80
Egg
Like these other recipes: Cornmeal baps for Anne, Pear and strawberry verrine with tiramisu cream, Poppy seed and lemon cake, Nanou's egg rice, Yeast-based flaky dough (for croissants), ... See them all 237
Other recipes you may also like
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me). August 15th 2010238 K5 2 hours 30 min.
Peach and mint salad
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches. September 7th 2012320 K 24 20 min.
Langoustine and leek tarts
Small puff pastry cases filled with a layer of chopped leeks, fried langoustines (also known as scampi or Dublin Bay prawns), topped with hollandaise sauce. May 13th 2012118 K4.2 1 hour 30 min.
Quick prawn curry
A very quick way to prepare a creamy prawn curry with lime and spring onion. August 12th 2015137 K5 35 min.
Chicken club sandwich
In this club sandwich: chicken marinated in lime, fried bacon, lettuce, red onion and mayonnaise. November 19th 2012131 K4.1 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
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.