Eggs in a pot (en cocotte) with foie gras

By Labeyrie

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Rate this recipe 2.1/5 (72 Votes)

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Details

servings 4
Level of difficulty Easy
Preparation time 25mins
Cooking time 8mins
Cost Average budget

In the bottom of 4 ramekins or individual egg casseroles, place a quarter of a slice of foie gras.

Add a few turns of ground pepper on top.
Break an egg in each ramekin.

Mix the tin of truffle peelings with the cream and pour a spoonful in each ramekin.

On top add a sprig of chervil, sprinkle with a pinch of salt and some more pepper.

Bake for 8 minutes in a boiling water bath.

Serve with buttered toasted soldiers.