Foie Gras and Cream Eggs

Name: Foie Gras and Cream Eggs
Yield: Makes 4 servings
Ingredients: 1 1/4-pound slice foie gras pâté or mousse, cut into 4 pieces; 4 large eggs; 4 tablespoons whipping cream; 4 thin slices black truffle, cut into slivers (optional); 1 1/2 teaspoons chopped fresh tarragon; 1 1/2 teaspoons chopped fresh Italian parsley; 2 slices firm white sandwich bread, toasted, buttered, quartered

EpicuriousMakes 4 servingsSource

french truffle tarragon parsley breakfast brunch simmer bon appétit

Ingredients

1 1/4-pound slice foie gras pâté or mousse, cut into 4 pieces

4 large eggs

4 tablespoons whipping cream

4 thin slices black truffle, cut into slivers (optional)

1 1/2 teaspoons chopped fresh tarragon

1 1/2 teaspoons chopped fresh Italian parsley

2 slices firm white sandwich bread, toasted, buttered, quartered

Method

Lightly butter four 4-ounce ramekins or soufflé dishes. Cut each piece of pâté into 4 cubes. Divide pâté cubes among prepared dishes. Crack 1 egg into each dish, keeping yolks whole. Sprinkle with salt and pepper. Drizzle 1 tablespoon cream over each egg. Sprinkle truffle slivers over, if desired. Sprinkle with tarragon and parsley. Cover each dish tightly with foil.

Fill large skillet with water to depth of 1/2 inch. Bring to simmer over medium heat. Add ramekins. Cook until egg whites are firm and yolks are still runny, about 8 minutes. Remove ramekins from water; remove foil and wipe ramekins dry. Serve on small plates with toasts.