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Baked Eggs With Pate De Foie Gras

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Ingredients
  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
Directions

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

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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