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
- 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
- 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.