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Saturday, December 29, 2007

Oeuf Cocotte au Foie Gras - Baked Eggs and Foie Gras on Toast

I think unctuousness must now be my favorite word. On a cold day of rain after snow, curling up with a cocotte fresh from the oven from which I can dip warm eggs, cream and foie gras to spread on toast has to be a pleasant way to appease my hunger.

Recipe: place a slice of foie gras in bottom of cocotte, carefully break 1 or 2 eggs over the foie gras and top with 2 tablespoons of cream and sprinkle with truffle salt. Place cocotte in another oven dish and surround with warm water. Bake for 15 minutes at 350ºF. Serve with toast or brioche. Enjoy.

Recommended: Mire Poix USA fois gras and truffle salt

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