Friday, July 18, 2014

FFWD ~ Coddled Eggs with Foie Gras

FFWD ~ Coddled Eggs with Foie Gras

This week, our recipe for French Fridays, is Coddled Eggs with Foie Gras. Our fellow Dorista Cher, of The Not So Exciting Adventures of a Dabbler, picked this one!  I am not a stranger to Coddled Eggs, or Eggs en Cocotte, as they are called in France. They are actually one of my new found favorites! I posted about them here, last fall. I’ve made them quite often, since that first time. One difference, between making Dorie’s version and the one I usually make, is the method of cooking.  I always bake mine but, Dorie calls for steaming them.  Dorie also calls for Foie Gras sliced, and placed into the bottom of the ramekin. Very French, don’t you think? This is a wonderful dish to serve for brunch, or a special occasion breakfast! 


These are quite a special breakfast treat…and they take minutes to prepare 
Last Thanksgiving for a family breakfast, I made Eggs en Cocotte. I thought the kids would really enjoy them, since you get to personalize each ramekin to the likes of the eater. Ham, cheese, eggs…for the adults, I added spinach, and tomatoes! Well, my nine-year-old grandson took one taste and gagged. Sometimes I forget I’m cooking for kids and not a bunch of foodies!  Most kids like simple foods with no exotic flavors or textures, and they don’t like their foods mixed.  Luckily, he did enjoy his Cheerios!

We loved these…elegant and mouthwatering

These are quite simple to prepare.  Butter each ramekin or soufflé mold. They should be between 4 and 6 ounces. Slice the Foie Gras pate, and cut each slice into quarters.  Place the quarters into each baking dish, and add your eggs.  One egg is not breakfast for my hubby, so I added two eggs to each dish.  I also added some sliced tomato to the bottom of his dish.  Salt and pepper the eggs, and pour a tablespoon of cream over each egg. Sprinkle with some fresh chopped parsley and tarragon, and place them into a steamer. I used a large pasta pot with a basket insert. It worked well except I could only cook one at a time. They cook for about 5 to 7 minutes depending on how well you like your eggs done. I like my whites well done, but my yolk somewhat runny. The Foie Gras took these to another level!    


We ate these on Wednesday morning. The sun was shining, and it was a beautiful summer day! I set the table on my deck!  We felt like we were having breakfast in some fancy resort.  Bill loved them, as did I.  A perfect way to celebrate an ordinary day! Happy Friday everyone!

This recipe can be found in Dorie Greenspan’s cookbook, "Around My French Table”, or for a very similar recipe, at Epicurious. To see how the other Doristas are handling this one, check it out here

One final note to all my Dorista friends, I will be spending the weekend with Cher, Betsy and Diane in NYC. We are having a mini east coast get together. Wish you could all be there…we will be toasting you tonight at dinner! 



Butter the ramekins, add the Foie Gras, then the eggs
A couple tablespoons of cream, salt, pepper and herbs…then steam for 5-7 minutes
Then enjoy….lovely for a special breakfast or brunch

Bon Appétit

24 comments:

  1. What a lovely back deck breakfast! Your adjustments sound delcicious.

    See you in a few hours!

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  2. Your eggs look wonderful. I like baked eggs too, and I like them better than this steamed version.

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  3. Your eggs look lovely! Jealous of your get together! Have fun!

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  4. HI Kathy!
    Oh you lucky girl going to NYC, I'll be going in a few weeks when my daughter comes to visit. My granddaughter, Tabitha, wants to go to of all places, Tiffany's! Of course my grandson Noah has a request too, a Mets game, lol...

    I know what you mean about preparing such a dish for the kiddies, Tabi might attempt it but Noah, oh no, peanut butter and jelly for him and yes, Cherrios too:)

    What lovely eggs. I have always baked Coddled Eggs which I suppose doesn't make them "coddled" any more, lol...I can imagine you sitting on the deck and enjoying such a lovely breakfast. Thank you so much for sharing, Kathy. Have fun in the city and eat lots for me too:)

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  5. Your photography is wonderful, delicious looking eggs :D

    Cheers
    Choc Chip Uru

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  6. What a wonderful breakfast! Love your ramekins too, Kathy.
    Have a lovely weekend!
    Angie

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  7. These look absolutely delicious Kathy!:)

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  8. I hope you ladies have a ball in New York, sorry we could not make it. Maybe next time. I love
    those ramekins, they are so pretty and your eggs look perfect. We enjoyed this recipe and I know
    I will make them again.

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  9. What a lovely way to celebrate the day! The eggs are fantastic and love love your tableware!! BTW is there alot of difference in terms of taste between baking and steaming coddle eggs (or eggs in the pot)?

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  10. I've never had eggs prepared this way. what a lovely way to start the day!

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  11. Hi Kathy! I've missed you! It sounds like things are going well in your world. Gary and I loved this or our version of it at any rate. Yours looks gorgeous! I also used a pasta pot and basket and could do two small ones at once. I want to try it again in the oven. Glad you're grandson had his Cheerios! Grandmas always try to come through don't we? Enjoy your New York trip and tell Bill hello!

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  12. Have fun in NYC! I'm very jealous. I'm also suspecting that I would have liked your egg dish much better than mine.

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  13. Looks absolutely fantastic. I, too, bake my œufs en cocotte, but I will try steaming them, too! ~ David

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  14. Looks delicious and sounds like you had a wonderful visit!

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  15. To find a piece of foie gras in the bottom of the ramekin! Love the idea Kathy! And love eggs en cocotte too. So adaptable and great tasting.

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  16. Wow, reading your November 2013 Post was a real eye-opener for me. I think I would like this dish if it were baked rather than steamed. And, if I chose different "bottom-feeders" - rather than foie gras. Doing it for the first time, I just couldn't guage when my egg was done enough and, like Nana, mine was hard-boiled. Not so bad, I love hard-boiled eggs. I also eat eggs often and will rely on your suggestions for fillings the next time I "bake" mine. Am so anxious to hear about your Dorista trip to the Big Apple.

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  17. As always, your photos are inspiring :) My how I have missed them. And equally inspiring was your comment/philosophy about "celebrating and ordinary day". Love it. Had to chuckle about the grandson's reaction - priceless. And typical :)

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  18. Hi Kathy, this Coddled Eggs with Foie Gras is perfect for breakfast. Healthy and yummy. You have a wonderful week and cheers :)

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  19. Your eggs came out absolutely beautifully. I think I might try baking mine next time. I do love the concept...I hope you enjoyed your NYC Dorista dinner. It sounds like so much fun!

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  20. What an elegant dish! And the pictures are gorgeous!

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  21. Looks like a wonderful way to spend a morning!

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  22. Oh my! Those eggs look perfect, Kathy. And very French indeed :)

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  23. Your eggs look wonderful, and I'm sure it was delightful to sit on the deck and enjoy them - sounds perfect. These were not a favorite, but I forgot my truffle salt, so maybe that was it!

    Your photos are beautiful too - just lovely

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  24. Nothing like serving restaurant quality food from your own kitchen. Dorie has really pushed us to expand our horizons, don't you think? I'm glad you both enjoyed this fancy breakfast on the deck. I thought it was so delicious!

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