Chèvre egg brioche

 
Starter
Chèvre egg brioche
Serves: 
4
Preparation time: 
20 min
Cooking time: 
15 min
Ingredients: 
  • 4 Brioches à Tête (brioches with a ball of dough placed on top to form the 'head')
  • 4 eggs
  • 60 g Ile de France Chèvre (2 oz)
  • 6 dried tomatoes (preserved in olive oil)
  • Basil leaves
  • Salt and freshly ground pepper
Preparation: 

1. Preheat the oven to 180 °C (350 °F).

 

2. Detach the brioche heads and set them aside. Scoop out the inside of the brioches leaving a 5 mm (¼ in) edge consisting of soft dough.

 

3. Place a few pieces of Chèvre at the bottom of the brioches, break over an egg in each brioche. Garnish with the remaining pieces of Chèvre and a few strips of dried tomatoes. Add salt and pepper. Put the heads back on.

 

4. Bake for 12-15 min keeping an eye on them.

 

5.  Remove the heads off and decorate with basil. Eat while hot.

Discover our Chèvre 110 g

Ile de France Chèvre is a genuine traditional fresh goat cheese with a pleasant tanginess and a cream yet firm texture that enables a large variety of usages for all meals.

Read more

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