Eggs en cocotte with foie gras

    (9)

    This delectable French dish is perfect as a starter, for lunch or dinner. Ramekins are filled with diced foie gras, horseradish cream and an egg before being cooked in a water bath.


    10 people made this

    Ingredients
    Serves: 6 

    • 1 tablespoon horseradish sauce
    • 1 teaspoon lemon juice
    • 100g foie gras
    • 150ml double cream
    • 6 eggs
    • salt and pepper to taste

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Whip cream with an electric mixer, then add the horseradish, lemon juice, salt and pepper. Set aside.
    2. Dice the foie gras and transfer into 6 glasses or cups. Pour the horseradish sauce over, then crack an egg into each glass or cup.
    3. In a frying pan or large saucepan, pour approximately 3cm of water. Transfer the glasses or cups into the pan and cook, partially covered, over medium heat for about 10 minutes.
    4. Note: The yolk must be runny. The cooking time will depend on glass or cup size.
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