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“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.”

Ingredients Nutrition


  1. Lightly butter four 4-ounce ramekins or egg coddlers. Cut each piece of fois gras pate into 4 cubes. Divide cubes among prepared dishes.
  2. Crack 1 egg into each dish, keeping yolks whole. Sprinkle with salt and pepper. Drizzle 1 tablespoon cream over each egg.
  3. Sprinkle each with 1/2 tsp tarragon and parsley.
  4. Cover each dish tightly with foil.
  5. Fill large skillet with water to depth of 1/2 inch. Bring to simmer over medium heat. Add ramekins.
  6. Cook until egg whites are firm and yolks are still runny, about 8 minutes. Remove ramekins from water; remove foil and wipe ramekins dry.
  7. Drizzle 1 teaspoon of truffle oil on each egg. Serve with buttered toast.

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