If a better, more luxurious breakfast dish with 6 ingredients or less exists than this, I don’t know what it could possibly be. It’s deceptively simple, especially for how absolutely divine it is. Shh, no one else has to know!
Despite the Fancy French name, just think of this as a savory French toast. Fluffy brioche slices are toasted until golden, topped with an egg and baked in a puddle of cream, which thickens and concentrates into a rich sauce reminiscent of béchamel to accompany the bread slices on the plate. The egg comes out perfectly cooked, with the whites set and a soft, runny yolk to mix with the cream sauce. It all comes together on a sheet pan too, so there’s almost no clean up! Sprinkle with chives and Piment d’Espelette for a little zing and spice, if desired.
I highly recommend making your own brioche to really go all out! But to quote my girl Ina, store-bought is fine.
You can easily scale this recipe up to serve a crowd, or make a single serving for just you on a cozy night in. The final dish looks pretty enough to stand up next to anything on a brunch table.
This recipe is inspired by a classic Elizabeth David cookbook from the ’50s, Summer Cooking. She is well-known for introducing people to the lesser-known aspects of European cooking, including this dish Oeufs au Plat Bressane. Hailing from the Bresse region of France (in a snowy region of the Alps…dreamy!), this is the kind of dish that could warm and sustain one.
Speaking of cold and sustaining oneself, I’m finally getting over this killer cold I’ve had for over a week. Anyone else out there struggling this winter? This recipe might bring me back to life though. Luckily, you can enjoy all the pictures without any accompanying germs (from me). EWWW.
I really hope this is the recipe you’re looking for to make on a lazy weekend in, or for your next brunch party!
[tasty-recipe id=”34569″]
Leave a Reply