Description
Creamy baked eggs top buttery brioche toast in this elegant take on French toast. A perfect weekend brunch!
Ingredients
Units
Scale
- 2 tbsp salted butter (29 ml) salted butter
- 2 slices brioche bread
- 0.5 cups (118 ml) heavy cream
- 1 clove garlic (1 clove) garlic
- 1 bay leaf
- Salt
- 4 large eggs
- 2 tsp chopped fresh chives
Instructions
- Preheat oven to 375°F (190°C).
- Butter each slice of bread on both sides using one tablespoon of butter per slice.
- Heat a large oven-proof skillet over medium-high heat. Add bread and cook until toasted and golden brown on both sides.
- Add cream, garlic, and bay leaf to a small saucepan. Bring to a simmer over medium-low heat. Season with salt and pepper; simmer for 5 minutes. Remove bay leaf and garlic (optional).
- Pour two tablespoons of cream over each slice of bread.
- Carefully crack two eggs over each slice of bread, avoiding broken yolks. Pour remaining cream over eggs.
- Transfer skillet to the center oven rack.
- Bake until egg whites are set but yolks are runny, about 13 minutes.
- Sprinkle with chives and freshly ground pepper (optional).
- Serve immediately.
Notes
- For richer flavor, use crème fraîche instead of heavy cream.
- To prevent soggy bread, ensure the brioche is well-toasted before adding the cream and eggs.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently in the oven or microwave.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Brunch
- Method: Oven-Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 15
- Cholesterol: 300