French Eggs

• 1/2 lb pate foie gras, cut into 4 pieces
• 4 large eggs
• 4 tablespoons heavy cream
• 4 teaspoons truffle oil
• 2 teaspoons tarragon
• 2 teaspoons parsley

1. Lightly butter four 4-ounce ramekins or egg coddlers. Cut each piece of fois gras pate into 4 cubes. Divide cubes among prepared dishes.
2. Crack 1 egg into each dish, keeping yolks whole. Sprinkle with salt and pepper. Drizzle 1 tablespoon cream over each egg.
3. Sprinkle each with 1/2 tsp tarragon and parsley.
4. Cover each dish tightly with foil.
5. Fill large skillet with water to depth of 1/2 inch. Bring to simmer over medium heat. Add ramekins.
6. Cook until egg whites are firm and yolks are still runny, about 8 minutes. Remove ramekins from water; remove foil and wipe ramekins dry.
7. Drizzle 1 teaspoon of truffle oil on each egg. Serve with buttered toast.

pate, eggs, heavy cream, truffle oil, tarragon, parsley

Taken from www.food.com/recipe/french-eggs-156307 (may not work)