Foie Gras and Cream Eggs

Ingredients

• 4 large eggs 
• 0.3 pound foie gras pâté cut into 4 pieces
• 1.5 teaspoons tarragon fresh chopped
• 1.5 teaspoons parsley fresh italian chopped
• 4 slices truffle black cut into slivers thin
• 4 tablespoons whipping cream 
• 2 slices sandwich bread white firm toasted quartered

Equipment

• frying pan
• ramekin
• aluminum foil

Directions

1. Lightly butter four 4-ounce ramekins or soufflé dishes.
2. Cut each piece of pâté into 4 cubes. Divide pâté cubes among prepared dishes. Crack 1 egg into each dish, keeping yolks whole.
3. Sprinkle with salt and pepper.
4. Drizzle 1 tablespoon cream over each egg.
5. Sprinkle truffle slivers over, if desired.
6. Sprinkle with tarragon and parsley. Cover each dish tightly with foil.
7. Fill large skillet with water to depth of 1/2 inch. Bring to simmer over medium heat.
8. Add ramekins. Cook until egg whites are firm and yolks are still runny, about 8 minutes.
9. Remove ramekins from water; remove foil and wipe ramekins dry.
10. Serve on small plates with toasts.
11. Foie gras pâté and mousse are sold at specialty foods stores and some supermarkets. Fresh black truffles (in jars) are sold at Italian markets and specialty foods stores; the most flavorful are European winter black truffles.