Foie Gras and Cream Eggs

• 1 1/4-pound slice foie gras pate or mousse, cut into 4 pieces
• 4 large eggs
• 4 tablespoons whipping cream
• 4 thin slices black truffle, cut into slivers (optional)
• 1 1/2 teaspoons chopped fresh tarragon
• 1 1/2 teaspoons chopped fresh Italian parsley
• 2 slices firm white sandwich bread, toasted, buttered, quartered

1. Lightly butter four 4-ounce ramekins or souffle dishes.
2. Cut each piece of pate into 4 cubes.
3. Divide pate cubes among prepared dishes.
4. Crack 1 egg into each dish, keeping yolks whole.
5. Sprinkle with salt and pepper.
6. Drizzle 1 tablespoon cream over each egg.
7. Sprinkle truffle slivers over, if desired.
8. Sprinkle with tarragon and parsley.
9. Cover each dish tightly with foil.
10. Fill large skillet with water to depth of 1/2 inch.
11. Bring to simmer over medium heat.
12. Add ramekins.
13. Cook until egg whites are firm and yolks are still runny, about 8 minutes.
14. Remove ramekins from water; remove foil and wipe ramekins dry.
15. Serve on small plates with toasts.

gras pate, eggs, whipping cream, thin slices black truffle, tarragon, fresh italian parsley, bread

Taken from www.epicurious.com/recipes/food/views/foie-gras-and-cream-eggs-109243 (may not work)