Foie Gras French Toast

1. 1

   In a medium bowl, mix the foie gras with the chicken livers and truffles and season with salt and pepper.

2. 2

   In a pie plate, beat the eggs with the milk and season with salt and pepper.

3. 3

   Soak the bread in the custard until saturated, then transfer to a large baking sheet.

4. 4

   Spread 2 tablespoons of the foie gras mixture on each slice.

5. 5

   Melt 1 tablespoon of the butter in a large nonstick skillet.

6. 6

   Add 4 slices of soaked bread to the skillet, liver side up, and cook until golden, about 2 minutes.

7. 7

   Carefully flip the bread and cook until browned and the chicken livers are just cooked through, about 2 minutes longer.

8. 8

   Transfer to a plate, cover and keep warm while you cook the remaining bread in the remaining butter.

9. 9

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.