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
- 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
- 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!