Foie Gras And Cream Eggs Recipes

FOIE GRAS AND CREAM EGGS

Foie Gras and Cream Eggs image

Decadent and inimitably French, this recipe was inspired by Jacques Drouot, manager of Le Dôme in Paris. Any leftover fresh truffle can be shaved over scrambled eggs, pasta, or risotto. Jarred truffles are an option, too, but don't have the same intensity of flavor. Or the truffles can be omitted altogether.

Yield Makes 4 servings

Number Of Ingredients 7

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

Steps:

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.

FRENCH EGGS

French Eggs image

This is a decadent way to serve eggs for a special brunch or late supper. Can be cooked in egg coddlers or small ramekins. Any type of pate can be used for the foie gras.

Provided by KelBel

Categories Brunch

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb pate foie gras, cut into 4 pieces
4 large eggs
4 tablespoons heavy cream
4 teaspoons truffle oil
2 teaspoons tarragon
2 teaspoons parsley

Steps:

Lightly butter four 4-ounce ramekins or egg coddlers. Cut each piece of fois gras pate into 4 cubes. Divide 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 each with 1/2 tsp 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.
Drizzle 1 teaspoon of truffle oil on each egg. Serve with buttered toast.

Nutrition Facts : Calories 780.6, Fat 70.9, SaturatedFat 26.4, Cholesterol 634.4, Sodium 944.3, Carbohydrate 7.9, Fiber 0.2, Sugar 0.8, Protein 26.6

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