01.01.2003 -starter - egg
Baked Egg with Foie Gras
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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. »
- 4 large eggs
- 3½ oz (100 g) semi-cooked foie gras
- 4 tbsp whipping cream
- 3 tbsp (40 g) butter
- Fleur de sel, pepper
- Butter the inside of 4 individual ramequins
- Place some slivers of foie gras in the bottom of each ramequin
- Break an egg into each ramequin, taking care not to break the yolk
- Place a tablespoon of cream on top of each ramequin
- Sprinkle on some cracked black pepper and fleur de sel
- Bake for 10-15 minutes in an oven preheated to 350°F (180°C)
- Serve warm.
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.
This recipe is equally enjoyable at a brunch, where you can finish off the leftover foie gras from the previous evening. As for me, I already know what I am going to have for lunch on New Year's Day ;-)
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