Foie Gras and Cream Eggs

Name: Foie Gras and Cream Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 larges eggs; 113 grams foie gras pâté or mousse, cut into 4 pieces; 2 teaspoons chopped fresh tarragon; 2 teaspoons chopped fresh Italian parsley; 4 slices thin slices black truffle, cut into slivers (optional); 4 Tbsps whipping cream; 2 slices firm white sandwich bread, toasted, buttered, quartered

Foie Gras and Cream Eggs might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains about 12g of protein, 12g of fat, and a total of 197 calories. Head to the store and pick up eggs, whipping cream, tarragon, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Lightly butter four 4-ounce ramekins or soufflé dishes.

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Butter

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Ramekin

Cut each piece of pâté into 4 cubes. Divide pâté cubes among prepared dishes. Crack 1 egg into each dish, keeping yolks whole.

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Egg Yolk

Egg

Sprinkle with salt and pepper.

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Salt And Pepper

Drizzle 1 tablespoon cream over each egg.

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Cream

Egg

Sprinkle truffle slivers over, if desired.

Sprinkle with tarragon and parsley. Cover each dish tightly with foil.

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Tarragon

Parsley

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Aluminum Foil

Fill large skillet with water to depth of 1/2 inch. Bring to simmer over medium heat.

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Water

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Frying Pan

Add ramekins. Cook until egg whites are firm and yolks are still runny, about 8 minutes.

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Egg Whites

Egg Yolk

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Ramekin

Remove ramekins from water; remove foil and wipe ramekins dry.

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Water

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Ramekin

Aluminum Foil

Serve on small plates with toasts.

Foie gras pâté and mousse are sold at specialty foods stores and some supermarkets. Fresh black truffles (in jars) are sold at Italian markets and specialty foods stores; the most flavorful are European winter black truffles.

Ingredients you will need

Foie Gras