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Coddled Eggs with Foie Gras

Coddled Eggs with Foie Gras #FrenchFridayswithDorie #SkinnyTip

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Coddled Eggs with Foie Gras: an easy, elegant brunch or breakfast dish with only a few quality ingredients!


Coddled Eggs with Foie Gras

New Flash: Blogger Forgets to Taste Dish!

This is downright embarrassing. I made this truly elegant French starter, photographed the finished product, and a day and a half later, the hubby discovered the ramekins in the back of the fridge.  I had steamed  half a recipe of these Coddled Eggs with Foie Gras mid-day when the light was best for photos, tucked them away and promptly forgot about their existence.

THIS would never happen with cookies. Inquiring about those mystery containers, I slyly evaded elucidating beyond “eggs.”   He volunteered to test them out for breakfast, even though Dorie specifically instructed us to dive in while they were hot. Of course, I left out that there was a layer of liver pâté under the egg, though it may be a surprise to my loyal followers that Bill will actually eat pâté.

But, secretly I was thinking warmed up coddled eggs could be rather disgusting. Better him than me at this point.

Coddled Eggs with Foie Gras

A Veritable Bargain

After glancing through the recipe, I jotted down foie gras, black truffles and tarragon on my grocery list. Stopping at a gourmet market, I spotted  a French style mousse pâté. The label read: Three Little Pigs  Mousse Truffee, ‘”a delectable combination of pork and chicken liver, truffles, sherry”!

There was slim to no chance of finding a truffle worth buying in Indianapolis, so this was a coup. And the kind purveyor of the shop said my pâté was on the house, as it was due to expire at the end of the day.

He assured me it would still be safe to eat for weeks, so I was happy to accept his offer. Had I known I wouldn’t even be tasting the dish, my gratitude would have tripled!

Coddled Eggs with Foie Gras

Coddled Eggs with Foie Gras

These were simple to prepare. A few pieces of pâté were placed in an individual serving dish, then an egg cracked over it. A tablespoon of cream was then drizzled around the yolk before seasoning with salt, white pepper and a sprinkle of chopped tarragon and parsley. If you’re privileged enough to have some black truffles in your possession, you’d shave a sliver on top as well.

These dishes were placed in a steamer and cooked for 8 minutes. And from the look of the reviews on Epicurious, the results are mighty tasty. My jaw dropped when Bill commented, “Not bad” to the stale ol’ dish rewarmed in the micro.

He did ask what the “stuff” on the bottom was…and added that these would probably be really good fresh. You may recall I’m a bit squeamish when it comes to eating runny yolks, so there probably won’t be a do over with this recipe.

Dorie’s recipe can be viewed and printed on Epicurious.

Skinny Tip

I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.

Tip #29: Keep a food diary. Writing down everything you eat keeps you accountable and may help decrease boredom snacking. See if it works for you.

frenchfridayswithdorie

Today, I’m headed to the Food and Wine Conference in Orlando, and will get to finally meet so many of my Sunday Supper friends and MORE in person. Check out my Instagram feed for updates. 

Thanks to Vine & Table in Carmel, Indiana, for providing  the pâté.

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

34 comments on “Coddled Eggs with Foie Gras #FrenchFridayswithDorie #SkinnyTip”

  1. This looks so good! My husband make almost the same recipe and it’s so nice ! Yours looks great 🙂

  2. Have FUN at the Food and Wine Conference (one of my good friends, Merry Jennifer Markham is speaking). And OH MY – Bill ate these? And commented that they would be good fresh? Winning!

  3. My favorite ramekins-gorgeous! Wow, Bill was even more adventurous than me this time:@)

  4. Looks so tasty and creamy! Mmmm…

    Julie
    Gourmet Getaways

  5. Have a great time in Orlando!
    Wow – Bill ate this? I am in a bit of shock 🙂

  6. Wow–yay to Bill! I’m not a fan of reheated eggs, so I don’t think I would have been able to have them as leftovers. Score on the free pate!

  7. LOL – who knew that Bill would go for this?

  8. Oh yes, I adore foie gras. This is a wonderful way to serve it.

  9. Haha, I can’t believe you forgot to try them! They look like they would’ve been delicious though!

  10. Yay for on the house ingredients! This totally happened to me too – I only got a bite then forgot all about the meal. So glad Bill still liked it!

  11. I have done the same thing before, made it in the late morning to photograph then totally forgotten about it! It happens to us all 😀

  12. Hahaha that happens to me all the time… make a dish, forget to eat it! This looks absolutely delicious! Love foie gras!

  13. Gosh I’m glad you’re human. I bet we’ve all done something like this. The eggs in the photo do look good enough to eat right now.

  14. Liz, those eggs look perfect. It’s nice to see Bill is starting enjoy some of your hard work,
    I think he has surprised a few of us. I do love those red ramekins, so pretty.

  15. Hi Liz, this dish looks so elegant! I have done something kind of similar before but your right it would never happen to a plate of cookies.

  16. Enjoyed your post very much, great pictures! I made one serving of it (sans foie gras, truffles and tarragon) for a very late hence light dinner and was ‘yummming’ away with every mouthful which made my hubby lift his eyebrows and ask why he did not get any? cos its late and he has had his dinner!

  17. Foie gras with coddled eggs for the breakfast! wow..what a treat!

  18. I think these must have been the best eggs ever. I honestly couldn’t imagine this style of eggs done any better. I would love to do these for a brunch at some point in the future.

  19. Hi Liz! You are one busy lady. I’m glad Bill gave his approval. Gary and I loved this. Like you in Indianapolis I didn’t even try to find truffles here in Oklahoma City. I settled for truffle salt and truffle oil. I was just asking Gary how to spell Indianapolis (spell check told me I had it wrong but didn’t correct it for me) and he said to tell you The Nitty Gritty Dirt Band will be there soon. Its his favorite band and thinks you should go!

  20. Nice, Liz! I love the look of this dish with the egg on top!

    ela h.

  21. Impressive, I never would have guessed that this dish would hold up well to reheating.

  22. Oh yeah, I’ve done the same thing! Looks beautiful and glad your husband gave it a thumbs up!

  23. You’re such a bold chef, Liz–I love the story behind this one! Don’t feel bad about not tasting–er, no reason, just don’t. Because you’re wonderful? 🙂 Cheerios, Liz!

  24. Hehe I’ve done that before too but so glad that Bill enjoyed this though. These eggs look amazing and would make a wonderful breakfast treat!

  25. Liz, what a picture perfect presentation of your coddled eggs – and how wonderful that your husband actually enjoyed this dish!

  26. All I can say is that your hubby must have been really, really, really hungry. I wasn’t particularly crazy about Coddled Eggs with Foie Gras, hot, and I definitely would not have been up for Coddled Eggs with Foie Gras, microwaved, after sirtting in the back of the fridge for a few days. I really do not think, in all good conscience, that we can ever belittle Bill and his food choices again. He really stepped up to the plate on this one. Congratulations on the brownie win. As for me, I am just sitting here in Colorado, drinking water and NOT eating Salted Nut Rolls.

  27. Hilarious but totally understandable story about prioritizing the photography. I end up knocking out the recipes at night so my guys are typically hanging around like vultures for me to declare the photos are done…and they can now actually TASTE the food. So glad Bill enjoyed- kudos to him for trying. And score on that mousse pate- it was meant to be 🙂

  28. What a delicious AND elegant starter: Truffles and Foie Gras! We love both, but the last years we try to avoid the latter, due to the conditions its produced. But it’s so damn tasty!!!:)
    Excellent work Liz!

  29. Oh no! I hate when I forget about food in the fridge, although if you don’t like runny yolks this may not have been your thing anyway. I’m glad Bill enjoyed it, at least!

  30. I am sure they were delicious cool at a later time and wow what a bargain with your discoveries. I can also only imagine how they would taste with the real deal luxury ingredients!

  31. That’s so funny you forgot to try the eggs! I don’t think I would have tried reheated coddled eggs, but at least yours got eaten.

  32. Hehe what a story with those eggs. I would have been a bit bummed not to taste the eggs but I have definitely made recipes that I really had no intention of trying right from the get go.

  33. So… what was your original plan for those eggs in the refrigerator???

    Your eggs look delicious – really beautiful. I thought this was just ok. I’d rather have the pate, the egg, and the toast separately. This turned into a great tale!

  34. The photos do look just perfect, even if you forgot to taste the eggs. I guess Bill is full of surprises when it comes to what he will and won’t eat. I did think this was delicious. Hope you had a blast in Orlando.

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