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1
To make the maple mustard, bring the maple syrup to a boil in a heavy saucepan over medium-high heat and boil for about 6 minutes, or until the bubbles increase in size.
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2
Remove from the heat, let cool for about 3 minutes, then whisk in the prepared mustard, the mustard seeds, and the pepper.
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3
Let cool completely before using.
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4
Maple mustard stores well in a tight-capped container in the fridge for at least a couple of weeks.
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5
The best thing to have for this operation is one of those plug-in flat, nonstick griddles, the kind the tasting ladies have in the grocery store.
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6
You can cook your egg, bacon, and muffin on the griddle while you blast the liver on the stove top.
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7
Preheat the oven to 350F (180C); this is to keep the bacon warm after cooking or to blast the foie if need be.
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8
Turn on the griddle and set to medium-high heat.
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9
When the griddle is ready, cook the bacon until the edges are golden brown and lightly crispy, fry the egg over easy, and toast the cut sides of the muffin.
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10
Heat the oil in a frying pan over high heat.
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11
When the frying pan is superhot, add the liver and cook, turning once, until nicely colored.
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12
You want a good color on the foie gras, kind of like the skin of a roasted chicken.
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13
This will take only a minute or two total in a very hot pan.
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14
Remember to flip the liver away from you so you dont splash your belly.
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15
Carefully transfer the liver to a baking sheet.
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16
If the liver is still hard to the touch, put it in the oven for a minute or two.
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17
The fat that collects in the baking sheet (but not the fat from the frying pan) is good to drizzle on the muffin.
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18
Now build your sandwich: start with a muffin half, cut side up, and top it with the bacon, the egg, and the foie.
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19
Drizzle the stack with a little mustard, sprinkle with salt and pepper to taste, and top with the other muffin half.
