Baked Eggs in Brioches

1. 1

   Preheat oven to 350F.

2. 2

   Cut off tops of brioches (about 1 inch) and scoop out insides of bottoms to make a shell, leaving 1/4 to 1/2 inch all around and being careful not to tear (cavity should be just big enough to fit a large egg).

3. 3

   Brush insides and cut sides of tops with butter.

4. 4

   Arrange brioche shells in a muffin tin and season with salt and pepper.

5. 5

   Crack an egg into each brioche and sprinkle with herbs.

6. 6

   Bake brioches in lower third of oven 15 minutes.

7. 7

   Arrange brioche tops, cut sides up, in a shallow baking pan and put in upper third of oven.

8. 8

   Bake both bottoms and tops until eggs are cooked to desired degree of doneness and brioche tops are golden brown, 10 to 20 minutes more.

9. 9

   Serve each brioche with its top for dipping in egg.

* Per serving · 4 servings · Values may vary.

No additional tips available.