Foie Gras and Cream Eggs

Foie Gras and Cream Eggs
Photo by Mark Thomas


  • 1 ½ teaspoons fresh tarragon
  • 4 tablespoons whipping cream
  • 4 black truffle
  • 2 slices firm white sandwich bread
  • 1 ½ teaspoons Italian parsley
  • 4 large eggs
  • 1 1/4-pound slice foie gras pâté or mousse

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...

View full recipe at Epicurious


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