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.
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
Prep time: 15 minutes
Cook time: 25 minutes
• 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
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!