FOIE GRAS AND CREAM EGGS
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
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.
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