Eggs & foie gras
A luxury product emblematic of great French cuisine, duck foie gras has always accompanied end-of-year meals.
Discover our simple recipe for incomparable pleasure and taste in the mouth
-1 whole duck semi-cooked foie gras PGI Les Toques Blanches du Monde
-8 tablespoons of cream
-Pepper & pink berries
Preheat the oven to 180 ° (thermostat 6)
Cut the foie gras into fine pieces.
Lightly butter four small bowls and add two tablespoons of liquid cream per bowl.
Break an egg over each dish, pepper and sprinkle with a few pink berries.
Let's cook about 8 to 10 minutes.
Remove from the oven, sprinkle some pieces of foie gras on each bowl. It is ready !