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EGG COCOTTE FOIE GRAS | THE MUST DO
Decadent and inimitably French, this recipe will be the masterpiece of your brunch.
Category
FOIE GRAS
Servings
4
Prep Time
5 minutes
Cook Time
8 minutes
Decadent and inimitably French, this recipe will be the masterpiece of your brunch.
Ingredients:
- 4 Eggs
- 200ml cream
- Thyme
- 4 cloves garlic
- tbsp salted butter
- 6 chunks of foie gras
- Salt / Pepper
- Slices of toasted baguette bread
Ingredients
Directions
Preheat oven to 180°C/ 350°F. Prepare 6 individual ramekins.
In a saucepan, bring the cream to a soft boil, simmer for 5 minutes. Add salt, pepper and mix well. Set aside.
Rub garlic in the base of each cocotte. Pour the hot cream evenly into each cocotte, and break the eggs in one by one into the cream. Place a sprig of thyme, add black pepper, a dot of butter and cook uncovered in a preheated oven for approximately 5 minutes.
Put in a slice of foie gras on top of each egg and bake for 2-3 more minutes. The eggs should not be overcooked and slightly runny.
Rub toasted baguette bread with the remaining garlic clove. Serve with eggs immediately.
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