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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.”
READY IN:
10mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  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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