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Coddled Eggs with Foie Gras

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

Ingredients
  

  • 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

Instructions
 

  • Lightly butter four soufflĂ© 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.

Notes

Adapted from Around My French Table by Dorie Greenspan