Divide the ripe brioche dough into 75 g pieces. Round and place 12 to a sheet pan.
Proof fully. Carefully spread the brioche outward, creating a thin flat center about 3" in diameter, but maintaining the outer wall of the dough.
Spread a thin layer of crème fraîche over the flat center.
Put a thin layer of cooked savory over the crème fraîche*.
Crack a whole egg on top of the savory. Add salt and pepper and some grated hard cheese.
Bake for about 14 minutes at 380°F.
*Mushrooms sautéed with garlic and herbs, or sliced cooked bacon are two of the many possibilities.
Formulation courtesy of King Arthur Flour