French Eggs

1. 1

   Lightly butter four 4-ounce ramekins or egg coddlers. Cut each piece of fois gras pate into 4 cubes. Divide cubes among prepared dishes.

2. 2

   Crack 1 egg into each dish, keeping yolks whole. Sprinkle with salt and pepper. Drizzle 1 tablespoon cream over each egg.

3. 3

   Sprinkle each with 1/2 tsp tarragon and parsley.

4. 4

   Cover each dish tightly with foil.

5. 5

   Fill large skillet with water to depth of 1/2 inch. Bring to simmer over medium heat. Add ramekins.

6. 6

   Cook until egg whites are firm and yolks are still runny, about 8 minutes. Remove ramekins from water; remove foil and wipe ramekins dry.

7. 7

   Drizzle 1 teaspoon of truffle oil on each egg. Serve with buttered toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.