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Home / Gastronomy / Proposals from our restaurants / Eggs with Foie Gras and Wild Mushroom

Eggs with Foie Gras and Wild Mushroom

Recipe offered

RESTAURANT SELMA JUNIOR

Ingredients

  • 8 eggs
  • 50 g tub of foie gras
  • 1 grated onion
  • 30 g butter
  • 300 g liquid cream
  • 5 g dried wild mushroom powder
  • 50 ml virgin olive oil
  • Salt and pepper to taste

    • Preparation

  • Fry the onion very well in the butter. In the meantime, make little packages with the eggs by placing a piece of cling film over a glass, adding a little oil to stop the egg from sticking, adding the egg and closing. Make sure the egg is well tied so it doesn’t come out. Add the cream to the fried onion and season with salt and pepper. Add more pepper to taste. It should be like a pepper sauce with a spicy touch. Add the dried wild mushroom powder and the chopped foie gras. Bring to the boil and set aside. Cook the eggs in boiling water for 5-6 minutes. Arrange the sauce. Remove the cling film from the eggs and place them on top. Season the eggs and serve.

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