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Creamy Brioche and Egg Bake Recipe

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This recipe for Creamy Brioche and Egg Bake, by , is from Our Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Alexandra Herron

Category:
Category:

Ingredients:  
Ingredients:  
3 cups cubed brioche (about 3 1/2 oz.)
1/4 cup unsalted butter, melted
8 ounces cooked ground pork sausage with sage, crumbled and drained (about 1 cup)
3 cups heavy cream
1/4 cup thinly sliced fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
8 large eggs

Directions:
Directions:
Step 1
Preheat oven to 425F. Toss together brioche cubes and melted butter in a large bowl. Spread in a single layer on a baking sheet. Bake in preheated oven until golden brown and crisp, about 5 minutes. Transfer toasted brioche cubes to an 11- x 7-inch baking dish, and stir in cooked sausage. Spread mixture in an even layer, and set aside.

Step 2
Stir together heavy cream, chives, parsley, salt, and pepper in a medium saucepan. Bring to a simmer over medium-low, and cook 5 minutes.

Step 3
Pour cream mixture evenly over brioche-and-sausage mixture. Break eggs, and slip, 1 at a time, into cream mixture. Do not stir.

Step 4
Bake in preheated oven until whites are set and yolks are cooked to desired degree of doneness, 8 to 10 minutes. (I always bake this at least twice as long until the eggs are VERY firm.) Serve immediately.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
https://www.myrecipes.com/recipe/creamy-brioche-and-egg-bake

 

 

 

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