Sel & Poivre

Sel & Poivre

Restaurant: Sel & Poivre

Chef: Alban Badet

EGGS COCOTTE & FOIE GRAS

RECIPE FOR 4 PEOPLE

Ingredients:

4 eggs (large size -65gr- extra fresh)

25gr butter

150ml pouring cream

4 slices of foie gras (about 30gr each)

Sal/Pepper

½ french baguette

 

Equipment :

4 little ramequins (85mm diam.)

1 brush

1)      Pour the cream in a little pot , place in on the stove and reduce by half .

2)      Melt the butter into a microwave and brush the inside of each ramequin. In each ramequins, put a bit salt/pepper, add a table spoon of the reduced cream  and crack an egg on the top (be careful to not damage the egg yolk).

3)       Cook in a preheated oven at 180°C for 10 min. (or as soon as the egg white is cook, the egg yolk must be runny)

4)      Meanwhile cut the French baguette into soldiers, and brush them with the remaining butter. Brown them in the oven for 5 min.

5)      When the eggs are cooked, place a slice of foie gras on the top of each eggs, add some crack pepper. Serve right away with the soldiers on the side