Baked Eggs With Pate De Foie Gras
|Pate de foie gras||3 Ounce (With Truffles)|
|Sour cream/Crme fraiche||4 Tablespoon|
|White port||2 Tablespoon|
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.