Eggs in a pot (en cocotte) with foie gras
By Labeyrie
Rate this recipe
2.1/5
(72 Votes)

Details
servings 4
Level of difficulty Easy
Preparation time 25mins
Cooking time 8mins
Cost Average budget
Preparation
Step 1
In the bottom of 4 ramekins or individual egg casseroles, place a quarter of a slice of foie gras.
Step 2
Add a few turns of ground pepper on top.
Break an egg in each ramekin.
Step 3
Mix the tin of truffle peelings with the cream and pour a spoonful in each ramekin.
Step 4
On top add a sprig of chervil, sprinkle with a pinch of salt and some more pepper.
Step 5
Bake for 8 minutes in a boiling water bath.
Step 6
Serve with buttered toasted soldiers.
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