Name: Foie Gras and Cream Eggs
Yield: Makes 4 servings
Ingredients: 1 1/4-pound slice foie gras pâté or mousse, cut into 4 pieces; 4 large eggs; 4 tablespoons whipping cream; 4 thin slices black truffle, cut into slivers (optional); 1 1/2 teaspoons chopped fresh tarragon; 1 1/2 teaspoons chopped fresh Italian parsley; 2 slices firm white sandwich bread, toasted, buttered, quartered

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Foie Gras and Cream EggsMark Thomas

Decadent and inimitably French, this recipe was inspired by Jacques Drouot, manager of Le Dôme in Paris. Any leftover fresh truffle can be shaved over scrambled eggs, pasta, or risotto. Jarred truffles are an option, too, but don't have the same intensity of flavor. Or the truffles can be omitted altogether.

Market tip:

Foie gras pâté and mousse are sold at specialty foods stores and some supermarkets. Fresh black truffles (in jars) are sold at Italian markets and specialty foods stores; the most flavorful are European winter black truffles.

Recipe notes

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