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1
Preheat the oven to 275u00b0F. Slice the brioche into rough 1-inch chunks and lay on a large sheet pan. Bake until dry (depending on how stale the bread was when you started this can take anywhere from about 45 minutes-1 hour). When the breadcrumbs are finished, let them cool slightly, then transfer to a large bowl.
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2
In a large skillet, melt the butter and let it foam over medium heat. Add the onions and saute until translucent, then add the celery, mushrooms, 1 teaspoon salt and pepper. Cook until the vegetables are soft, about 5 more minutes.
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3
Pour the vegetables into the bowl with the bread, and mix in the herbs and vegetable stock. Taste, and add remaining salt and more pepper if needed.
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4
Increase the oven temperature to 375u00b0F and butter a 13x9-inch casserole dish. Pour the casserole mixture into the dish.
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5
Cover the casserole with foil and bake for 35 minutes, until it seems significantly firmer. Uncover, and bake for an additional 15 minutes.
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6
Pull the casserole out of the oven. Use 1/3-cup measuring cup to make 6-8 impressions in the casserole. Crack an egg into a small dish, then pour it into one of the impressions. Repeat until each hole is filled with an egg.
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7
Return the casserole to the oven and bake for 15-25 minutes, or until the egg whites have set and the yolks are cooked to your liking.
