Description
Fluffy brioche cups filled with bacon and a perfectly baked egg, offering an elevated yet simple start to your morning.
Ingredients
Scale
- 6 slices thick-cut brioche bread
- 3 bacon strips, halved
- 6 large eggs
- 2 tablespoons butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh chives or parsley (optional)
- 1/2 cup shredded cheese (optional, e.g., cheddar or gruyère)
Instructions
- Preheat your oven to 375 °F (190 °C). Lightly grease a muffin tin.
- Butter both sides of each brioche slice. Press a slice into each muffin cup to form a cup shape.
- Par-bake the brioche cups for 5 minutes until slightly golden. Remove from oven.
- Line each brioche cup with half a strip of bacon, curving it along the sides.
- Crack one egg into each brioche-lined cup. Season with salt and pepper. Sprinkle cheese and herbs over the top, if using.
- Bake for 12–15 minutes, or until egg whites are set but yolks remain soft. Adjust time for firmer yolks.
- Carefully remove nests from the tin. Serve warm.
Notes
- Par-baking the brioche prevents sogginess from the egg.
- For runny yolks, bake until whites are just set and yolks jiggle slightly.
- Can be made ahead and baked from chilled with 1–2 extra minutes of baking.
- Use dairy-free butter or omit for a dairy-free option.
Nutrition
- Serving Size: 1 nest
- Calories: 230
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 185mg