150 g foie gras, terrine
50 ml cream
4 eggs, fresh
Fleur de sel
Pepper
COOKING STEPS
Mix the foie gras and cream well, divide the mixture between the four ramekin dishes and smooth the top.
(Pre-)heat cooking space to 150°C with Hot air + steaming
Place the ramekin dishes on the perforated stainless steel tray. In each one, crack an egg on top of the foie gras and cream mixture. Cook.
Hot air + steaming 150°C for 5 Mins
The egg is ready when the egg white is no longer runny. Take the tray out of the cooking space. Season the egg with fleur de sel and pepper
TIPS
Depending on the cocotte, the egg takes about 5 to 6 minutes to cook
