It is a tradition, every year, to delight us with a collection of creams specially crafted for the holiday season. On the menu, a delicious recipe of baked eggs in brioche with truffle cream, perfect for an appetizer.
Preheat the oven to 180°C.
Cut off the tops of the sweet rolls and gently hollow out the base with a small spoon.
Place the 4 hollowed rolls in a baking dish.
Top each brioche with a tablespoon of cream and truffles and a twist of the pepper mill.
Crack an egg into each brioche. Sprinkle with salt and bake for 10 to 12 minutes, until the egg whites are just set.
To finish, serve immediately after removing from the oven, sprinkling with chopped chives.
0 servings
4
EN 
TH