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Ingredients
Foie gras d'Oie truffé 145g
Foie Gras d’Oie truffĂ© en conserve Edouard Artzner (rĂ©f. 1685 10)
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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