Périgourdine Poached Egg
Cuisine: French
Author: Epicurus.com Kitchens
Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
  • 1 Tablespoon grapeseed oil
  • 4 ounces mushrooms, such as chanterelles and black trumpets, cleaned, sliced
  • 2 Tablespoons butter
  • 2 shallots, minced
  • 2 garlic cloves, chopped
  • 1/4 Cup heavy cream
  • sea salt, to taste
  • black pepper, to taste
  • 4 eggs
  • 2 ounces foie gras terrine, cut into 4 slices
  • 1/2 ounce black truffle, shaved
  • 4 country bread slices, toasted
  1. In a large pan over high heat, warm the oil. Sauté mushrooms and thyme until the mushrooms are cooked through. Let cool. In a separate pan over medium heat, melt 2 Tbsp. butter. Sweat shallots and garlic in butter for 30 seconds and then add mushrooms. Reduce heat to low; add cream. Simmer until cream is reduced by half. Season with salt and pepper.
  2. Divide the mushroom mixture among 4 ramekins. Crack an egg into the center of each ramekin, then place ramekins on a rimmed pan. Fill pan with water until it covers 3/4 of the sides of the ramekins. Bake at 350 degrees F for 8 to 10 minutes or until the egg whites are set but the yolks are still runny.
  3. Top each ramekin with a slice of foie gras and a few shavings of truffle. Mix extra truffle shavings with a bit of butter and spread on the toast. Serve with the toast.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/perigourdine-poached-egg/47055/