Recipies
Egg casserole and truffled Goose Foie Gras
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30 minutes
Simple
4
Ingredients
Truffled Goose Foie Gras
Figs chutney confit
4 Parisian brioches / head brioches
4 eggs
Pieces of black truffle Edouard Artzner (Ref. 2451 10)
A little arugula
Whole and chopped chives
Balsamic cream
Salt, pepper
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Steps
1
Heat your oven to 200°C.
2
Cut off the "head" of the brioche.
3
Hollow out the "body" of the brioche.
4
Add an egg to each brioche.
5
Bake them in the oven for 15 minutes.
6
Place arugula leaves on the plate to form a nest.
7
Take the brioches out of the oven and put some salt and pepper on the egg. Add some truffle shavings.
8
Place the brioches on top of the arugula nests.
9
Serve the brioches with truffled slices of Foie Gras and add a few drops of balsamic cream.
10
Serve the brioches with truffled slices of Foie Gras and add a few drops of balsamic cream. Dress the whole thing as you like: For example, place a spoonful of fig confit on the "head" of the brioche to serve with the Foie Gras.
This recipe was created by our chef.
Link of the YouTube video : https://youtu.be/PHJvftYm-48