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    You are in: Home / Recipes / French Eggs Recipe
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    French Eggs

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    2 mins

    8 mins

    KelBel's Note:

    This is a decadent way to serve eggs for a special brunch or late supper. Can be cooked in egg coddlers or small ramekins. Any type of pate can be used for the foie gras.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Lightly butter four 4-ounce ramekins or egg coddlers. Cut each piece of fois gras pate into 4 cubes. Divide cubes among prepared dishes.
    2. 2
      Crack 1 egg into each dish, keeping yolks whole. Sprinkle with salt and pepper. Drizzle 1 tablespoon cream over each egg.
    3. 3
      Sprinkle each with 1/2 tsp tarragon and parsley.
    4. 4
      Cover each dish tightly with foil.
    5. 5
      Fill large skillet with water to depth of 1/2 inch. Bring to simmer over medium heat. Add ramekins.
    6. 6
      Cook until egg whites are firm and yolks are still runny, about 8 minutes. Remove ramekins from water; remove foil and wipe ramekins dry.
    7. 7
      Drizzle 1 teaspoon of truffle oil on each egg. Serve with buttered toast.

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    Nutritional Facts for French Eggs

    Serving Size: 1 (247 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 780.6
     
    Calories from Fat 638
    81%
    Total Fat 70.9 g
    109%
    Saturated Fat 26.4 g
    132%
    Cholesterol 634.3 mg
    211%
    Sodium 944.3 mg
    39%
    Total Carbohydrate 7.8 g
    2%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.8 g
    3%
    Protein 26.5 g
    53%

    The following items or measurements are not included:

    truffle oil

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