Brioche Egg Gratin: A Delicious & Easy Brunch Recipe

Brioche egg gratin: Prepare to indulge in a breakfast or brunch experience that transcends the ordinary! Imagine sinking your fork into a warm, golden-brown dish, the rich aroma of buttery brioche mingling with creamy custard and perfectly baked eggs. This isn’t just breakfast; it’s a celebration of flavor and texture that will leave you craving more.

The concept of a gratin, baking ingredients with a golden crust, has been a culinary staple for centuries, gracing tables across Europe. While its exact origins are debated, the French have certainly perfected the art. This particular adaptation, the brioche egg gratin, elevates the classic by incorporating the luxuriousness of brioche bread. Brioche, known for its high butter and egg content, lends an unparalleled richness and tenderness to the dish, making it a truly special occasion treat.

What makes this dish so irresistible? It’s the harmonious blend of textures – the slightly crisp top, the soft, yielding brioche, and the perfectly set eggs. The creamy custard binds everything together, creating a symphony of flavors that dance on your palate. Beyond its exquisite taste, this recipe is surprisingly versatile. It can be prepared ahead of time, making it ideal for weekend brunches or holiday gatherings. Plus, it’s easily customizable with your favorite cheeses, herbs, and vegetables. Get ready to discover your new favorite way to enjoy eggs!

this Recipe

Ingredients:

• For the Brioche:
• 500g strong bread flour
• 10g instant yeast
• 60g granulated sugar
• 12g salt
• 250ml lukewarm milk
• 6 large eggs, lightly beaten
• 250g unsalted butter, softened and cubed
• Egg wash (1 egg beaten with 1 tablespoon milk)
• For the Egg Gratin:
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 200g mushrooms, sliced (cremini or button)
• 100g cooked ham, diced
• 100g Gruyère cheese, grated
• 100g Parmesan cheese, grated
• 6 large eggs
• 120ml heavy cream
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Preparing the Brioche (Day Before):

1. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, sugar, and salt. Give it a quick whisk to ensure everything is evenly distributed.
2. Add Wet Ingredients: Add the lukewarm milk and lightly beaten eggs to the dry ingredients. Mix on low speed until a shaggy dough forms. This might take a few minutes. Don’t worry if it looks a bit messy at this stage.
3. Incorporate the Butter: With the mixer still running on low, gradually add the softened butter, a few cubes at a time. Make sure each addition is fully incorporated before adding more. This process is crucial for developing the rich, buttery flavor and texture of the brioche. It will take about 10-15 minutes for all the butter to be incorporated. The dough will look very soft and almost soupy – that’s normal!
4. First Rise (Bulk Fermentation): Once all the butter is incorporated, increase the mixer speed to medium-low and knead the dough for about 8-10 minutes. The dough should become smoother and more elastic. Transfer the dough to a lightly oiled bowl, turning to coat. Cover the bowl tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This slow, cold fermentation is key to developing the complex flavor of the brioche.
5. Shape the Brioche: The next day, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into equal portions. For a standard loaf pan, I usually divide it into three equal pieces. Roll each piece into a smooth ball.
6. Second Rise (Proofing): Place the dough balls into a greased and floured loaf pan. Cover loosely with plastic wrap and let rise in a warm place for about 1-2 hours, or until the dough has almost doubled in size. It should be light and airy.
7. Bake the Brioche: Preheat your oven to 175°C (350°F). Brush the top of the loaf with egg wash. Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the top starts to brown too quickly, you can tent it with foil.
8. Cool the Brioche: Let the brioche cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can slice it and use it for the egg gratin. You can also wrap it tightly and store it at room temperature for a few days, or freeze it for longer storage.

Preparing the Egg Gratin:

1. Prepare the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
2. Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until they are softened and have released their moisture, about 8-10 minutes. Season with salt and pepper to taste.
3. Add the Ham: Stir in the diced cooked ham and cook for another 2-3 minutes until heated through. Remove the skillet from the heat and set aside.
4. Prepare the Brioche: Slice the brioche into 2.5 cm (1-inch) thick slices. You’ll need enough slices to cover the bottom of your baking dish. I like to use a 23×33 cm (9×13 inch) baking dish.
5. Arrange the Brioche: Arrange the brioche slices in a single layer in the bottom of the baking dish. You may need to trim some of the slices to fit snugly.
6. Layer the Ham and Mushroom Mixture: Spread the ham and mushroom mixture evenly over the brioche slices.
7. Sprinkle with Cheese: Sprinkle the Gruyère and Parmesan cheeses evenly over the ham and mushroom mixture.
8. Prepare the Egg Custard: In a large bowl, whisk together the eggs and heavy cream. Season generously with salt and freshly ground black pepper. Don’t be shy with the seasoning – it will help to bring out the flavors of the other ingredients.
9. Pour the Egg Custard: Pour the egg custard evenly over the brioche, ham, mushroom, and cheese mixture. Make sure the custard seeps down into all the nooks and crannies.
10. Let it Soak: Let the gratin sit for at least 30 minutes, or up to an hour, to allow the brioche to soak up the egg custard. This will help to create a soft and custardy texture.

Baking the Egg Gratin:

1. Preheat the Oven: Preheat your oven to 175°C (350°F).
2. Bake the Gratin: Bake the gratin for 30-40 minutes, or until the custard is set and the top is golden brown and bubbly. The center should be just set – it might still jiggle slightly, but it will continue to set as it cools.
3. Let it Rest: Remove the gratin from the oven and let it rest for 10-15 minutes before serving. This will allow the custard to set completely and make it easier to slice.
4. Garnish and Serve: Garnish with fresh chopped parsley and serve warm. This brioche egg gratin is delicious on its own, or you can serve it with a side salad or some fresh fruit. It’s perfect for brunch, lunch, or even a light dinner!

Tips and Variations:

• Cheese Variations: Feel free to experiment with different types of cheese. Fontina, mozzarella, or cheddar would all be delicious in this gratin.
• Vegetable Variations: You can also add other vegetables to the gratin, such as spinach, asparagus, or bell peppers. Just make sure to cook them before adding them to the gratin.
• Meat Variations: Instead of ham, you could use bacon, sausage, or prosciutto.
• Make Ahead: You can assemble the gratin ahead of time and store it in the refrigerator overnight. Just add a few extra minutes to the baking time.
• Freezing: While I prefer to eat this fresh, you can freeze leftovers. Let the gratin cool completely, then cut it into individual portions and wrap them tightly in plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and then bake in a preheated oven at 175°C (350°F) until heated through.

Enjoy!

This recipe is a labor of love, especially with the homemade brioche, but the result is so worth it. The combination of the rich, buttery brioche, the savory ham and mushrooms, and the creamy egg custard is simply divine. I hope you enjoy making and eating this brioche egg gratin as much as I do!

Conclusion:

This Brioche Egg Gratin is more than just a breakfast dish; it’s a culinary experience waiting to happen! From the rich, buttery brioche to the creamy, perfectly baked eggs, every bite is a symphony of textures and flavors. It’s the kind of dish that elevates a simple weekend brunch into something truly special, and trust me, your family and friends will be singing your praises.

Why is this a must-try? Because it’s incredibly versatile, surprisingly easy to make, and delivers a wow factor that’s hard to beat. It’s the perfect balance of comfort food and elegant presentation, making it ideal for both casual gatherings and more formal occasions. Plus, the aroma that fills your kitchen while it’s baking is simply divine!

But the best part? You can easily customize this recipe to suit your own tastes and preferences. Feel free to experiment with different cheeses – Gruyere, Fontina, or even a sharp cheddar would be fantastic additions. For a vegetarian twist, add sautéed mushrooms, spinach, or roasted red peppers. If you’re a meat lover, crispy bacon, crumbled sausage, or diced ham would be delicious stirred into the egg mixture.

Serving suggestions are endless! A simple green salad with a light vinaigrette provides a refreshing counterpoint to the richness of the gratin. A side of fresh fruit, like berries or sliced melon, adds a touch of sweetness. And don’t forget the mimosas or sparkling cider for a truly celebratory brunch!

For a heartier meal, consider serving the Brioche Egg Gratin alongside roasted potatoes or a side of asparagus. You could even top each serving with a dollop of sour cream or a sprinkle of fresh herbs like chives or parsley.

And here’s a little secret: this recipe is also fantastic for using up leftover brioche. So, if you happen to have some day-old brioche sitting around, this is the perfect way to transform it into something truly spectacular.

I’m absolutely confident that you’ll love this recipe as much as I do. It’s become a staple in my own kitchen, and I can’t wait for you to experience the joy of creating and sharing it with your loved ones.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you try any variations? What were your favorite additions? Did your family and friends rave about it? Please, share your photos and stories in the comments below. I’m always eager to learn from your experiences and see how you’ve made this recipe your own. Let’s create a community of brioche egg gratin enthusiasts! I’m sure you’ll agree that this Brioche Egg Gratin is a recipe worth sharing and making again and again. Happy cooking!