Brioche Breakfast Pockets


Makes 1 Brioche Puck makes 1 Pocket


VDFY #9481 Traditional Brioche Dough

2-egg Omelet of choice

Garnish: bacon, mushrooms, sausage, chopped fresh herbs of choice




1.     Thaw desired amount of Brioche dough. Optimal: Thaw overnight under refrigeration.

2.     Pre-heat oven and pizza stone, or deck oven, to 450°.

3.     Roll out or press Brioche dough puck into approximately 8X6” oval. Gently fold over in half to make a 4X6” demi-lune. Do not press down!

4.     Place brioche Pocket on hot stone for 2 minutes. The Pocket will begin to open up and puff in the center. Flip over and continue baking for 2 more minutes. Remove from oven and let cool.

5.     Gently open pocket to fill with Omelet and toppings. Serve.

6.     These can be made in advance and packaged in air tight bags or containers for use within 24 hours. Or freeze and thaw as needed. Reheating is possible in oven or Turbo Chef.

Bon appétit from Vie de France!

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