Foie Gras Benedict
Submitted by: Michael S. Foreman
This recipe combines pancetta, foie gras, and white truffles for a sophisticated twist on an old favorite.
Ingredients
- 4 Thin Slices Pancetta
- 3 Egg Yolks
- 4 oz Riesling Wine
- 2 Tbsp Snipped Fresh Tarragon
- Salt and Pepper
- 4 Whole Eggs
- 6 Drops White Truffle Oil
- 4-4 oz Portions Foie Gras
- 4 Slices Whole Wheat or White Bread, toasted
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Method
1. Arrange pancetta in a shallow baking pan and bake in a 375 F oven until crispy. Cover with foil to keep warm. 2. Bring water to boiling in the bottom of a double boiler. 3. In the top of the double boiler, mix Egg Yolks with Wine, Tarragon, Salt and Pepper, and whisk over simmering water until the yolks become pale yellow, foamy, but pourable. 4. Combine Whole Eggs, additional salt, pepper, and truffle oil. Add to a lightly oiled skillet and cook over medium heat until scrambled, stirring occasionally. Sear Foie Gras in a very hot nonstick pan until well browned. Serve foie gras, pancetta, and eggs on toasted bread topped with egg yolk mixture.
Notes: 1. **Cut cross hatch pattern into both sides of foie gras and keep cold until ready to cook. 2. Foie Gras is very fatty so the hot pan is very important. Do not let pan get hot enough to start smoking because it will cause a bitter flavor from over-caramelization
Number of Servings: 4
Submitted by: Michael S. Foreman ( See all of Michael S. Foreman Recipes )
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