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.
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