The earthy, wholesome flavors of mushrooms and truffles in Périgourdine Poached Egg juxtapose the glories of autumnal tastes against the luxuries of foie gras. Simply extraordinary.
- 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
- 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.
- 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.
- 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.
Acorn Squash with Apple Stuffing is an astounding side dish for your holiday table or any weekend me...
Eggplant Flan with Red and Yellow Tomato Coulis is an exceptional delight - a blend of flavors that ...
Italians prepare Brown Buttered Noodles as a side dish when serving roast meats. Its rich butter sau...
The beauty of Fluffernutter Ice Cream is the rich combination of sultry and alluring flavors that ap...