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Coddled Eggs with Foie Gras

How I wish I could eat my eggs done this way everyday. You’ll say the same once you’ve tried these deceptively simple yet luxurious eggs. It’s from Dorie Greenspan’s Around My French Table – a book that I keep going back to for its elegant food. This particular dish is a fine example of how effortlessly one can create layers of flavour and elevate everyday ingredients like eggs to a decadent treat.

The recipe calls for duck and almond pate, which substituted with foie gras and it worked superbly. Mushroom pate is a yummy option for vegetarians. Use homemade chicken liver pate and I’m sure it’ll turn out equally delicious. Despite the variations, it makes a stunning starter for a dinner party or a light entrée, when served with a fresh green salad at a romantic supper for two. Grab a rustic hunk of bread to dip into to make it perfect. 


Coddled Eggs with Foie Gras

Quiche 'n' Tell
Luxe baked eggs
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 4


  • 113 g approx. foie gras, pate or mousse
  • 4 large fresh eggs
  • 1/4 cup heavy cream
  • 2 tsps fresh tarragon chopped
  • 2 tsps fresh parsley chopped
  • salt
  • freshly ground white pepper


  • Lightly butter four soufflé moulds or ramekins and get the steamer (bamboo is ideal) going over a large pot of boiling water.
  • Chop pate into quarters and distribute evenly among the buttered moulds. Then carefully break an egg into each without breaking the yolks and season with salt and pepper.
  • Spoon 1 tablespoon cream over each mould, sprinkle the herbs on top and steam for 5-7 minutes (the whites must be done and opaque but the yolks lightly cooked and runny). Remove from steamer and serve immediately.


Adapted from Around My French Table by Dorie Greenspan

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