Creamy Brioche and Egg Bake

Name: Creamy Brioche and Egg Bake
Total time: 35 min
Ingredients: 3 cups cubed brioche (about 3 1/2 oz.); ¼ cup unsalted butter, melted; 8 ounces cooked ground pork sausage with sage, crumbled and drained (about 1 cup); 3 cups heavy cream; ¼ cup thinly sliced fresh chives; 2 tablespoons chopped fresh flat-leaf parsley; 1 teaspoon kosher salt; ½ teaspoon black pepper; 8 large eggs

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Total: 35 minutes

Servings: 3.5

Author : Robby Melvin

Ingredients

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3 cups cubed brioche (about 3 1/2 oz.)¼ cup unsalted butter, melted8 ounces cooked ground pork sausage with sage, crumbled and drained (about 1 cup)3 cups heavy cream¼ cup thinly sliced fresh chives2 tablespoons chopped fresh flat-leaf parsley1 teaspoon kosher salt½ teaspoon black pepper8 large eggs

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Instructions

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Step 1

Preheat oven to 425°F. Toss together brioche cubes and melted butter in a large bowl. Spread in a single layer on a baking sheet. Bake in preheated oven until golden brown and crisp, about 5 minutes. Transfer toasted brioche cubes to an 11- x 7-inch baking dish, and stir in cooked sausage. Spread mixture in an even layer, and set aside.

Step 2

Stir together heavy cream, chives, parsley, salt, and pepper in a medium saucepan. Bring to a simmer over medium-low, and cook 5 minutes.

Step 3

Pour cream mixture evenly over brioche-and-sausage mixture. Break eggs, and slip, 1 at a time, into cream mixture. Do not stir.

Step 4

Bake in preheated oven until whites are set and yolks are cooked to desired degree of doneness, 8 to 10 minutes. Serve immediately.