boule de noël branche de sapin étoile d'anis bordure blanche

Baked eggs in brioche, Cream with Truffles

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Oeuf cocotte en brioche, Crème & Truffes

Preheat the oven to 180°C.

Cut the tops (the “heads”) off of the brioches and gently scoop out the base with a small spoon.
Place the 4 hollowed-out brioches in a baking dish.

Garnish each brioche with a tablespoon of Isigny Sainte-Mère Cream with Truffles and a twist or two of the pepper mill. Break an egg into each brioche. Salt and put in the oven for 10-12 minutes until the egg whites are just set.

Take out of the oven, sprinkle with chopped chives and serve immediately.

20 mins
12 mins
4

Ingredients

  • 4 small brioche à tête (from a bakery)
  • 40g Isigny Sainte-Mère Cream with Truffles
  • 4 extra-fresh eggs
  • 1 tbsp chopped chives
  • salt, pepper