Eggs Cocotte with bites of Foie Gras Bloc
INGREDIENTS serves 10
20 Sarrade IQF Foie Gras Block Bites
200g fresh cream
Freshly ground pepper
A few pink peppercorns
Preheat the oven to 160°C/Gas mark 6.
Spread the fresh cream evenly across the bottom of the ramekins.
Crack an egg into each ramekin, season with a little salt and pepper and sprinkle with pink peppercorns.
Heat in the oven for roughly 20 minutes. Remove from the oven and place two foie gras block bites onto each shrilled egg.
Serve immediately with small slices of toast.