Oeufs au Plat au Foie Gras

• 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