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Toasted Brioche Egg Cups




4 rolls Brioche
1 1/2 tablespoons extra virgin olive oil
4 large eggs
1 tablespoon chopped fresh parsley
3 leaves fresh basil
salt and pepper
4 dashes Sriracha or Tabasco


Preheat oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.
Slice tops off of the Brioche rolls and remove insides of bottom halves, making a bowl. (Leave about a 1/4-inch all around in tact and be careful not to rip the bottom through.) Transfer to the baking sheet.
Brush bread with olive oil. 
Crack an egg into each hollow center. Season with some salt and pepper, and 4 or so dashes of hot sauce. 
Bake for about 20-22 minutes, or until egg white is no longer opaque, but still runny.
Transfer to individual servings plates, sprinkle with the herbs and serve each brioche cup with their tops for dipping!