To prepare delicious baked eggs with foie gras, you don’t need to be a professional chef. This dish is pure delight — easy and quick to prepare. The combination of fresh foie gras and eggs is an absolute treat, especially served warm as a starter for a special meal.
Ingredients (serves 4)
- 8 fresh eggs
- 100g fresh foie gras (or foie gras terrine)
- 4 tablespoons heavy cream
- Salt, white pepper, and freshly grated nutmeg
- Fresh chives, finely chopped
- Toasted brioche or country bread, to serve
- Preheat oven to 180°C (350°F). Lightly butter 4 ramekins.
- Cut the foie gras into small cubes and divide among the ramekins.
- Break 2 eggs into each ramekin. Add 1 tablespoon of cream per ramekin.
- Season with salt, white pepper, and a hint of nutmeg.
- Place the ramekins in a baking dish filled with hot water (bain-marie) and bake for 12-15 minutes until the whites are just set but the yolks remain runny.
- Sprinkle with fresh chives and serve immediately with warm brioche or toasted bread.