![Image recette brioche Ćuf cocotte et Foie Gras dâOie truffĂ©](/sites/default/files/styles/produit_300/public/2023-03/Brioche%20%C5%93uf%20cocotte%20et%20Foie%20Gras%20d%E2%80%99Oie%20truff%C3%A9.jpg?itok=opFtzpU-)
Recipies
Egg casserole and truffled Goose Foie Gras
Print
30 minutes
Simple
4
Ingredients
![Foie gras d'Oie truffé 145g](/sites/default/files/styles/ingredient_artzner/public/2022-03/Foie%20gras%20d%27Oie%20truff%C3%A9%20145g.jpg?itok=avTBhEff)
Foie Gras dâOie truffĂ© en conserve Edouard Artzner (rĂ©f. 1685 10)
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
Read more
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