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Baked eggs in brioche, Cream & Truffles

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Image mise en avant illustrant la recette "Baked eggs in brioche

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 & 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.

Image mise en avant illustrant la recette "Scallops with Cream & Truffles"
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Scallops with Cream & Truffles

20 minutes
12 minutes
4 servings


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