- 4 Brioches à Tête (brioches with a ball of dough placed on top to form the 'head')
- 4 eggs
- 60 g Ile de France Chèvre (2 oz)
- 6 dried tomatoes (preserved in olive oil)
- Basil leaves
- Salt and freshly ground pepper
1. Preheat the oven to 180 °C (350 °F).
2. Detach the brioche heads and set them aside. Scoop out the inside of the brioches leaving a 5 mm (¼ in) edge consisting of soft dough.
3. Place a few pieces of Chèvre at the bottom of the brioches, break over an egg in each brioche. Garnish with the remaining pieces of Chèvre and a few strips of dried tomatoes. Add salt and pepper. Put the heads back on.
4. Bake for 12-15 min keeping an eye on them.
5. Remove the heads off and decorate with basil. Eat while hot.
Ile de France Chèvre is a genuine traditional fresh goat cheese with a pleasant tanginess and a cream yet firm texture that enables a large variety of usages for all meals.