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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


  • 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 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.


Adapted from Around My French Table by Dorie Greenspan