Coddled Eggs with Foie Gras
Luxe baked eggs
Ingredients
- 113 g approx. foie gras, pate or mousse
- 4 large
- 1/4 cup heavy cream
- 2 tsps fresh tarragon chopped
- 2 tsps fresh parsley chopped
- salt
- freshly ground white pepper
Instructions
- 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.