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Recipe details
Baked Briette Potato and Egg Puffs
Small baked potato puffs with a molten Briette cheese core and fully cooked egg.
≈ 101 kcal/100 g · ≈ 274 kcal/serving
45 minMediumContemporary European
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
potato170 g
eggs100 g
Briette cheese40 g
cooking oil5 g
salt1 g
black pepper0.2 g
Cookware and utensils
Baking sheet
Parchment paper
Small saucepan
Mixing bowl
Fork
Spoon
Directions
01
Bake the potato until tender
Products
potato — 170 g
Action
Bake
Time
13 min
Temperature
200°C / 400°F
02
scoop out the flesh
Products
potato — 170 g
Action
Bake
Time
13 min
Temperature
200°C / 400°F
03
Mash the potato with one egg, salt, and pepper.
Products
potato — 170 g; eggs — 100 g; salt — 1 g; black pepper — 0.2 g
Action
Mash
Time
3 min
Temperature
Warm
04
Divide the mixture into four portions and place one Briette cheese cube inside each portion.
Products
potato — 170 g; Briette cheese — 40 g
Action
Fill
Time
4 min
Temperature
Room temperature
05
Roll the portions into compact balls.
Products
potato — 170 g; Briette cheese — 40 g
Action
Roll
Time
2 min
Temperature
Room temperature
06
Brush the baking sheet with oil and place the puffs on it.
Products
cooking oil — 5 g
Action
Arrange
Time
2 min
Temperature
Room temperature
07
Bake the puffs until golden and until the remaining egg reaches 71°C / 160°F.
