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The starter, Chic bistro

Baked eggs with foie gras

Baked eggs with foie gras is a bistro style starter for 6 people, with a cube of semi cooked foie gras melting under cream beneath a runny egg. It takes 20 minutes of active work, can be prepped up to the baking step in the morning, and stays easy to pull off for about €3.40 per person. The trick is pulling the eggs out while the white still jiggles slightly, so the yolk stays runny.

A baked egg with a core of foie gras melting in the center, the kind of first bite that makes your guests' eyes light up.

Baked eggs with foie gras
For
6 people
Work
20 min
Total time
45 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€3.40
Calories per person
380 kcalcalculated by Kiloach, your weight coach

Baked eggs with foie gras play on contrast, a white that just barely set, a yolk that runs, and a melted core of foie gras hiding at the bottom of the ramekin. The cream softens everything, the chives add a touch of freshness, and the toasted bread fingers are there to catch every last drop. It looks fancy but stays genuinely simple to pull off.

It makes a great starter for a dinner party in fall or winter, or to open a slightly dressed up family meal, like a holiday dinner or a birthday. It sets the tone for a bistro style menu, and lets you keep the main course simple since the starter already does the work.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 10 min

In the morning, set up the ramekins with the foie gras and cream, then keep them chilled until your guests arrive. Right before they arrive, take the ramekins out to lose their chill, preheat the oven, and prepare the toasted bread fingers. At serving time, crack in the eggs, bake for ten minutes, and finish with fresh chives.

The ingredients

6 people

Butcher

  • Semi cooked foie gras 120 g

Dairy

  • Eggs 6
  • Heavy cream 18 cl
  • Butter 20 g

Fruits and vegetables

  • Chives 0.5 bunch

Bakery

  • Sandwich bread 6 slices

Pantry

  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose, Gluten

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Butter six ramekins, cut the foie gras into six cubes and set one in the bottom of each.

    Cut the foie gras with a knife dipped in hot water, the blade glides through.

  2. Add a spoonful of cream over each cube, cover the ramekins with plastic wrap and keep chilled.

    A pinch of salt and pepper in the cream is enough, the foie gras is already seasoned.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the ramekins out of the fridge, preheat the oven to 180°C, and cut the sandwich bread into fingers to toast.

    Well dried toast fingers won't go soft in the yolk.

When it's time to serveThe final touches, right in front of your guests.

  1. Crack an egg into each ramekin, bake in a water bath and cook until the white is set and the yolk still runny. 10 min

    Pull them out while the white still jiggles slightly, they keep cooking once out of the oven.

  2. Sprinkle with chopped chives and serve with the toast fingers.

    Add a last minute turn of the pepper mill.

Our tips to get it right

  • Use ramekins that aren't too wide, the yolk stays better centered and the foie gras doesn't get lost in too much cream.
  • Check doneness by gently shaking the ramekin rather than poking the egg, that way the yolk stays intact for a proper runny center.
  • Take the foie gras out of the fridge right before cutting it, it's easier to slice into clean cubes while still cold.

The variations

  • Swap the semi cooked foie gras for a foie gras block, the flavor is stronger and the texture a bit firmer.
  • For a version without foie gras, use pan seared smoked duck bits at the bottom of the ramekin instead.
  • For kids, make the same recipe without foie gras, just a creamy baked egg with a bit of grated cheese.

What to serve it with

  • A glass of sweet white wine
  • A small lamb's lettuce salad
  • An extra slice of gingerbread toast

Storage

The prepped ramekins with foie gras and cream keep covered in the fridge for up to 24 hours before baking. Once baked, the eggs are meant to be eaten right away, they don't keep and don't freeze.

Questions about this recipe

Can you use canned foie gras instead of semi cooked?

Yes, canned foie gras works well and is actually easier to cut into cubes. The flavor will be a bit more pronounced depending on the brand.

How do you know the egg is cooked enough without breaking it open?

Gently shake the ramekin, if the white barely moves but the center still jiggles a little, it's ready. It keeps cooking slightly once out of the oven.

Can you make baked eggs for more than 6 people?

Yes, the recipe scales easily, just keep the same proportions per ramekin. Adjust the baking time slightly if your oven is fuller than usual.

What bread works for the toast fingers if you don't have sandwich bread?

A slightly stale baguette works great, cut into strips and toasted the same way. Avoid very dense breads, they turn soggy too fast in the yolk.

Can a baked egg with foie gras be made ahead?

Yes, during the day. The recipe needs 20 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a baked egg with foie gras?

Allow 45 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "easy".

How many calories are in a baked egg with foie gras?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a baked egg with foie gras cost?

About €3.40 per person, that's €20.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose, gluten. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Beef tartare spoons The appetizer

Chic bistro

Beef tartare spoons

  • 30 min of work
  • Prepared the same day
  • Easy, €2.40 per person

130 kcalcalculated by Kiloach

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