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Scrambled eggs with fois gras

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Ingredients for 2 servings:

  • 3 eggs
  • 75 g liver(s) (fois gras), ready to cook
  • 1 small shallot(s), very finely diced
  • 2 tbsp cream
  • Salt and pepper, for seasoning

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

very decadent but good

Dice the liver as finely as possible. Whisk the eggs and cream thoroughly. In a non-stick pan, cook the finely diced foie gras with the shallots over moderate heat until translucent, then add the egg and cream mixture. Cook over low heat, stirring constantly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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