This stand alone breakfast dish is an upgrade from the usual breakfast casserole. Baking eggs in brioche and heavy cream allows for perfectly set, soft, and runny eggs. Fresh herbs and rich egg and meaty sausage flavors round out this bake and give it irresistable texture. Ask for brioche at your local grocery store or bakery and they are sure to have it.
The end result was very good--nice flavor--however, the recipe was confusing. The video shows 6 eggs cracked on top, but the recipe calls for 8. As one of the other reviewers stated, I did not use all the cream--I probably only used 2 cups instead of 3. It also took 14 minutes to cook the egg whites. I will definitely make this again, but I will use a 9 x 13 pan (in place of the 7 x11), add more brioche, use the 3 cups of cream, and then top it with 8 eggs.
Made this for Easter brunch for 12 adults along with another dish, both were tasty, this by far was the favorite I made exactly as the recipe with one change I added about 1 cup of parmesan cheese to thicken up the sauce and i doubled the recipe based on the # of people attending. The crispiness of the brioche is key. I cooked it a little too long for runny yolks, but was still delicious. Will definitely keep this in rotation for future brunch dishes.
I made this for my family Easter morning. I substituted super thick cut bacon in place of the sausage, and I used about 11oz instead of the called for 8oz. I also felt that brioche bread would have been too sweet, so I used a nice crusty tuscan loaf instead. I did everything else as the recipe suggested. It was really good! Next time I make this I may try ground Italian sausage, but I would definitely cut the amount of cream, by a quarter to perhaps a third. The herb mixture was fantastic and for some it made the dish, so that part was spot on.