Coddled Eggs with Foie Gras: an easy, elegant brunch or breakfast dish with only a few quality ingredients!
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.
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
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.
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.
Thanks to Vine & Table in Carmel, Indiana, for providing the pâté.