Golden brioche rolls filled with smoked halibut and baked eggs, garnished with thyme and basil, arranged on a rustic ceramic plate with a warm wooden table setting, creating a cozy and comforting visual appeal.

Smoked Halibut and Egg-Stuffed Brioche

A buttery brioche stuffed with smoky halibut and eggs—a luxurious and quick dish!
Portions:4
Cooking Time:24 minutes
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Equipment

Ingredients

  • 4 brioche rolls
  • 1 pound smoked halibut chopped
  • 4 eggs
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and black pepper to taste

Instructions

  • Cut off the tops of the brioche rolls and hollow out the centers to create shells.
  • Place the prepared brioche shells in a lightly greased Air Fryer basket.
  • Spritz the shells with cooking oil.
  • Fill each shell with chopped smoked halibut and crack an egg into each.
  • Sprinkle with thyme, basil, salt, and black pepper.
  • Cook in the preheated Air Fryer at 325°F for 20 minutes, or until the eggs are cooked to your liking.
  • Serve immediately and enjoy!

Notes / Tips / Wine Advice:

Wine Advice
Pair with a dry Champagne or a crisp Sauvignon Blanc to complement the smoky halibut and rich brioche.

Nutritional Information

Calories: 372 kcal | Carbohydrates: 22 g | Protein: 38.6 g | Fat: 13.1 g | Fiber: 1 g | Sugar: 3.3 g | Salt: 950 mg
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Course Airfryer / Buns / Eggs / Fish / Seafood / Main Dish
Diets Pescatarian