Breakfast & Brunchbellyfull
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!
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
📝 Preparation Steps
1
Preheat oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.
2
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.
3
Brush bread with olive oil.
4
Crack an egg into each hollow center. Season with some salt and pepper, and 4 or so dashes of hot sauce.
salt and pepper
5
Bake for about ⏱️ 20-22 minutes, or until egg white is no longer opaque, but still runny.
6
Transfer to individual servings plates, sprinkle with the herbs and serve each brioche cup with their tops for dipping!
Nutrition Facts
calories
132 kcal
fat Content
10 g
serving Size
1 serving
sodium Content
88 mg
protein Content
7 g
cholesterol Content
212 mg
saturated Fat Content
2 g
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