Toasted Brioche Egg Cups

Toasted Brioche Egg Cups

by Amy Flanigan on June 26, 2014 · 13 comments

Day 4 of my Tabasco recipe challenge!

These egg cups were actually the first idea that came to mind when I saw the list of ingredients I had to work with.

Toasted Brioche Egg Cups

I mean, brioche, eggs, herbs, and hot sauce? It seemed so obvious. And it turned out exactly how I thought – sweet from the bread, rich from the eggs, and spicy from the Tabasco.

Awesome for breakfast, lunch, or dinner!

Toasted Brioche Egg Cups
Serves 4
Prep time: 15 minutes
Cook time: 25 minutes

Ingredients
• 4 Brioche rolls
• 1 tablespoon extra virgin olive oil
• 4 eggs
• 1 tablespoon chopped fresh parsley (or cilantro)
• 3 large basil leaves, chopped fine
• salt and pepper
• Tabasco hot sauce

Directions
Preheat oven to 350 degrees. 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.)

Brush bread with olive oil. Crack an egg into each center (remove a little of the egg white, only if necessary to make it fit, careful not to break the yolk.) Season with a bit of salt and pepper, and 4 or so dashes of Tabasco. Sprinkle with the herbs. Bake for about 20-25 minutes, or until egg white is no longer opaque, but still runny.

Serve each brioche cup with their tops for dipping.

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Previous recipes from this challenge!

Spicy Roasted Eggplant and Cherry Tomatoes

Spicy Roasted Eggplant and Cherry Tomatoes  #glutenfree

Swordfish with Charred Tomatoes and Herbs

Swordfish with Charred Tomatoes and Herbs

(Panzanella) Bread and Tomato Salad

Bread and Tomato Salad #Panzanella

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{ 13 comments… read them below or add one }

michelle els August 16, 2014 at 10:20 pm

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

Reply

Amy @Very Culinary August 17, 2014 at 10:04 am

Oh, how wonderful! I’m so glad you and your patrons are enjoying my food. Best compliment!

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Joanne July 2, 2014 at 8:11 pm

I’ll take one of these for breakfast, lunch, AND dinner! Always up for brioche combined with runny yolks.

Reply

Mom June 28, 2014 at 8:48 am

I’d make this right now if only I had the rolls. It’s been added to my shopping list.

Reply

Kathy June 26, 2014 at 10:08 pm

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!

Reply

Dani H June 26, 2014 at 8:39 pm

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!

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Amy @Very Culinary June 26, 2014 at 9:38 pm

I can never resist a runny egg! Thanks, Dani! <3

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Stephie @ Eat Your Heart Out June 26, 2014 at 6:32 pm

This looks fantastic! Definitely dipping that top in that gooey, runny yolk!

Reply

Amy @Very Culinary June 26, 2014 at 9:38 pm

I know, right? *cries*

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Caroline {TheBarbeeHousewife} June 26, 2014 at 8:40 am

Mmm, I love brioche! This is a great recipe!

Reply

Ray June 26, 2014 at 8:35 am

That looks fantastic!

Reply

Amy @Very Culinary June 26, 2014 at 9:38 pm

Thanks, Ray!

Reply

Mary June 26, 2014 at 6:32 am

I want this in front of me right now. What an awesome breakfast!

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