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01.01.2003 -starter - egg Baked Egg with Foie Gras« The number of recipes based on baked eggs is endless. This recipe has a fabulous secret as nobody expects to find foie gras inside the creamy egg. It is a perfect lunch recipe for the day after a party, and it uses up any leftover foie gras. »
 Send to a friend  Print  Send your commentIngredientsServes 4
Preparation
SuggestionThere are endless variations of this recipe. Here are a few suggestions:Some people like to reduce the amount of cream by a quarter before topping the eggs. You can also add the cream at the end, once the eggs are cooked. You can cook the eggs in a bain-marie of boiling water in an oven preheated to 350°F (180°C) Instead of the ramequins, you can use brioche. Just make a hole in it for the foie gras and egg. If you are using brioche, you would obviously refrain from putting it in a bain-marie ; Some people replace the cream with Boursin or another cheese flavored with herbs. I would not recommend it with foie gras. In this particular recipe, because the foie gras transforms the eggs into a starter for special occasions, there is nothing to stop you from sprinkling on a little chopped truffle, or stirring it through the cream. You can also use eggs that have been stored next to a whole truffle. |
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