Creamy Mushrooms Brioche with Jammy Eggs

Prep Time:

45 Minutes

Cook Time:

25 Minutes

About the Recipe

Transforms fluffy brioche buns into boats filled with garlicky mushroom cream and crowned with luxurious, yolky "jammy" eggs for a brunch dish that's rich, earthy, and indulgent. Perfect for lazy weekend mornings or an elegant starter, the creamy mushrooms soak into the brioche while runny eggs add that irresistible golden flow.

Ingredients

Creamy Mushrooms

14 oz (400 g) mixed mushrooms (cremini, button, shiitake), sliced

1 small shallot or onion, finely diced

1 garlic clove, minced

2 Tbsp butter.⅓ cup (80 ml) dry white wine or vegetable broth

½ cup (120 ml) heavy cream

#2 Tbsp crème fraîche or sour cream

1 tsp fresh thyme leaves (or ½ tsp dried).Salt and black pepper

Brioche

4 small brioche buns (or 2 large, halved)

2 Tbsp softened butter for spreading

Jammy Eggs

4 large eggs

1 Tbsp butter

Salt

White pepper

1 Tbsp finely chopped chives or parsley

To Serve

Microgreens or extra chopped parsley

Preparation

Creamy Mushrooms

Melt butter in a wide skillet over high heat, add sliced mushrooms in a single layer, and cook undisturbed for 3–4 minutes until deeply browned. Toss, add diced shallot and minced garlic, and sauté 2 minutes until fragrant and softened. Pour in white wine (or broth), scraping up browned bits, and reduce until nearly evaporated. Stir in heavy cream, crème fraîche, and thyme, then simmer on medium-low for 5–7 minutes until thickened to a spoonable sauce. Season generously with salt and pepper. Keep warm.

Brioche Boats

Preheat oven to 375°F (190°C). Slice the tops off brioche buns (about ⅓ down) and gently hollow out the centers, leaving a ½-inch border to hold the filling—save the bread innards for breadcrumbs. Spread cut sides (inside and tops) with softened butter and place on a baking sheet. Bake 5 minutes until lightly toasted and fragrant.

Jammy Eggs

While brioche toasts, melt 1 Tbsp butter in a nonstick skillet over medium-low heat. Crack eggs directly into the pan (one by one if needed), season lightly with salt and white pepper, cover with a lid, and cook gently 2–3 minutes until whites are just set but yolks remain runny and jammy. Sprinkle with chives.

Assembly

Spoon warm creamy mushrooms generously into each toasted brioche boat, filling to the brim. Gently slide or place one jammy egg atop each portion, letting it nestle into the mushrooms. Garnish with microgreens or parsley, replace brioche lids at a jaunty angle if desired, and serve immediately on warm plates—the eggs will continue cooking slightly from residual heat.

Enjoy these decadent brioche stacks hot, with the yolk bursting into the creamy mushrooms for pure brunch bliss! Best eaten promptly as the eggs won't hold their jammy texture long.