Toasted Brioche Egg Cups
Updated
Updated
These Toasted Brioche Egg Cups are reminiscent of Toad-in-the-Hole with baked eggs, hot sauce, fresh herbs, and sweet brioche rolls!
Have you ever had Toad-in-the-hole? In England, it’s sausages baked in Yorkshire pudding batter and usually served with gravy, but in America it’s basically an egg cooked in the hole cut out of a piece of bread. It’s pretty much one of the easiest egg breakfasts and super fun, too.
Toad in a Hole is also the first thing I ever taught Haley to make on the stove. It only requires a slice of bread, butter, an egg, and seasonings.
These Toasted Brioche Egg Cups are an elevated version of that, but really just as simple!
what is brioche
Brioche is a sweet pastry bread of French origin. Eggy, buttery, golden, and pillowy, often used in bread pudding and french toast recipes where a little extra richness is desired. My local grocery store bakery makes brioche rolls a couple times a week.
variations on brioche egg cups
You can use different herbs and also sprinkle a little cheese on top before baking!
These Toasted Brioche Egg Cups are awesome for breakfast, lunch, or dinner!
other breakfast recipes we love!
Toasted Brioche Egg Cups
Ingredients
- 4 rolls Brioche
- 1 1/2 tablespoons extra virgin olive oil
- 4 large eggs
- 1 tablespoon chopped fresh parsley
- 3 leaves fresh basil
- salt and pepper
- 4 dashes Sriracha or Tabasco
Instructions
- Preheat oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.
- Slice tops off of the Brioche rolls and remove insides of bottom halves, making a bowl. (Leave about a 1/4-inch all around in tact and be careful not to rip the bottom through.) Transfer to the baking sheet.
- Brush bread with olive oil.
- Crack an egg into each hollow center. Season with some salt and pepper, and 4 or so dashes of hot sauce.
- Bake for about 20-22 minutes, or until egg white is no longer opaque, but still runny.
- Transfer to individual servings plates, sprinkle with the herbs and serve each brioche cup with their tops for dipping!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
PERFECT for breakfast. Trying these egg cups super soon
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients :)
Love your facebook page. I own a restaurant and have made many special for the week from receipes that I got from your page. Keep it up. South Afrian greetings. Michelle Els
Oh, how wonderful! I’m so glad you and your patrons are enjoying my food. Best compliment!
I’ll take one of these for breakfast, lunch, AND dinner! Always up for brioche combined with runny yolks.
I’d make this right now if only I had the rolls. It’s been added to my shopping list.
Oh yum! They remind me of eggs-in-a-basket mixed with a bread bowl. These would just be so heavenly for breakfast, and would really motivate you to get outta bed!
Oh My Gosh! How yummy does this look? And I LOVE Tabasco Sauce! (It even makes a bagel and cream cheese better.)
Happy Happy Summer, Amy!
I can never resist a runny egg! Thanks, Dani! <3
This looks fantastic! Definitely dipping that top in that gooey, runny yolk!
I know, right? *cries*
Mmm, I love brioche! This is a great recipe!
That looks fantastic!
Thanks, Ray!
I want this in front of me right now. What an awesome breakfast!