Toasted Brioche Egg Cups
These Toasted Brioche Egg Cups are reminiscent of Toad-in-the-Hole with baked eggs, hot sauce, fresh herbs, and sweet brioche rolls!
Servings: 4
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
Calories: 132kcal | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 212mg | Sodium: 88mg | Potassium: 78mg | Vitamin A: 410IU | Vitamin C: 1.3mg | Calcium: 32mg | Iron: 1.1mg