Brioche Stuffing-Baked Eggs

• 1 1-pound day-old brioche bread
• 1/4 cup unsalted butter (1/2 stick), plus extra for greasing baking dish
• 2 cup diced yellow onions (from 1 large onion)
• 1 cup diced celery (3-4 stalks)
• 1 cup diced button mushrooms
• 2 tablespoons butter
• 1/4 cup chopped flat-leaf parsley
• 1 tablespoon chopped fresh sage
• 2 teaspoons chopped fresh thyme
• 1-2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups low-sodium vegetable stock
• 6-8 eggs (can be more less, depending on how many people you want to feed)

1. Preheat the oven to 275u0b0F. Slice the brioche into rough 1-inch chunks and lay on a large sheet pan. Bake until dry (depending on how stale the bread was when you started this can take anywhere from about 45 minutes-1 hour). When the breadcrumbs are finished, let them cool slightly, then transfer to a large bowl.
2. In a large skillet, melt the butter and let it foam over medium heat. Add the onions and saute until translucent, then add the celery, mushrooms, 1 teaspoon salt and pepper. Cook until the vegetables are soft, about 5 more minutes.
3. Pour the vegetables into the bowl with the bread, and mix in the herbs and vegetable stock. Taste, and add remaining salt and more pepper if needed.
4. Increase the oven temperature to 375u0b0F and butter a 13x9-inch casserole dish. Pour the casserole mixture into the dish.
5. Cover the casserole with foil and bake for 35 minutes, until it seems significantly firmer. Uncover, and bake for an additional 15 minutes.
6. Pull the casserole out of the oven. Use 1/3-cup measuring cup to make 6-8 impressions in the casserole. Crack an egg into a small dish, then pour it into one of the impressions. Repeat until each hole is filled with an egg.
7. Return the casserole to the oven and bake for 15-25 minutes, or until the egg whites have set and the yolks are cooked to your liking.

bread, ubc, yellow onions, celery, button mushrooms, butter, ubc, fresh sage, thyme, kosher salt, freshly ground black pepper, vegetable stock, eggs

Taken from www.myrecipes.com/recipe/brioche-stuffing-baked-eggs (may not work)