Oeufs au Plat au Foie Gras

Fried eggs with foie gras

Preparation info
  • Serves


    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

  • About


  • 4 slices of fresh foie gras, 1 cm/½ in thick (about 100


Season the foie gras with salt and pepper from the mill. Heat 4 individual flameproof gratin dishes on the hob without adding any fat. When they are very hot, put a slice of foie gras in each dish. It will give off a great deal of fat; you may prefer to pour some off at this stage. Crack the eggs into the dishes beside the foie gras, cook for 1 minute, then turn over the foie gras and cook for