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Baked Eggs With Pate De Foie Gras

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  Pate de foie gras 3 Ounce (With Truffles)
  Eggs 4
  Sour cream/Crme fraiche 4 Tablespoon
  White port 2 Tablespoon
  Salt To Taste
  Pepper To Taste

Line the base of 4 ramekin dishes with the pate.
Break an egg into each ramekin.
Pierce the yolk of each egg in 3 or 4 places with a toothpick (cocktail stick) so that it does not burst during cooking.
Mix together the sour cream (creme fraiche) and the port.
Add salt and pepper.
Pour this mixture into the 4 ramekin dishes.
Place the ramekins in a circle in the oven, leaving the center of the oven empty.
Microwave on mediub for 5 minutes.

Recipe Summary

Everyday, Healthy

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Average: 4.5 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 820 Calories from Fat 620

% Daily Value*

Total Fat 69 g106.2%

Saturated Fat 25.4 g127%

Trans Fat 0 g

Cholesterol 1004.7 mg334.9%

Sodium 1318.6 mg54.9%

Total Carbohydrates 9 g2.8%

Dietary Fiber 0.03 g0.13%

Sugars 3.9 g

Protein 36 g72.3%

Vitamin A 83.1% Vitamin C 3.7%

Calcium 23.4% Iron 47.5%

*Based on a 2000 Calorie diet

Baked Eggs With Pate De Foie Gras Recipe