French Eggs

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READY IN: 10mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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