Description
Despite the seemingly fancy French name, just think of this as a savory French toast! Toasted brioche slices are topped with an egg and baked in a puddle of cream that thickens into a béchamel-like sauce for dipping. Top with fresh chives and a sprinkle of Piment d’Espelette if you dare. Perfect for brunch parties and breakfast-for-ones alike!
Ingredients
Scale
- Four 3/4-inch-thick slices of bread (preferably brioche)*
- 4 tablespoons butter, at room temperature
- 1 cup heavy cream
- 4 large eggs
- Kosher salt and freshly ground black pepper
- 3 tablespoons finely chopped fresh chives
- Piment d’Espelette, for sprinkling
*Try REALLY REALLY hard to get an even, level slice so your eggs have a flat landing zone and don’t slide off.
Instructions
- Preheat the oven to 375°. Lightly grease a large baking sheet with a little softened butter.
- Preheat a large skillet over medium heat. Spread the remaining butter on both sides of each piece of bread. Transfer 2 pieces at a time to the skillet and toast on both sides until golden brown. Transfer the toasted bread to the prepared baking sheet.
- Heat the cream in a small saucepan until simmering; season with salt and pepper.
- Working one at a time, crack each egg into a small bowl and very gently land it on the center of each bread slice. Continue with the remaining eggs. Season with salt and pepper; drizzle about 1 to 2 tablespoons of cream over each egg. Pour the remaining cream around the bread slices. Transfer to the oven and bake for 12 to 13 minutes, until the whites are set but the yolks are still soft and wobbly.
- Sprinkle with chives and Piment d’Espelette and serve!
Notes
Inspiration: French Baked Toast and Eggs in Cream on howsweeteats.com & French Baked Toast with Cream and Eggs on saveur.com
- Category: Breakfast, Eggs, French