Sunday, August 12, 2007

Soft-Boiled Eggs with Foie Gras

Decided to indulge ourselves today with a little decadence for breakfast, given the kind of stress and workload we've been facing lately (my so-called National Day public holiday was completely blown off on non-stop work from 8am to 10 pm at night. And, I am still working this weekend.)

So, half-boiled eggs with pan-seared foie gras seemed like a jolly good reward for breakfast this morning, and real easy to prepare too. The richness and smoothness of foie gras goes extremely well with the creamy sensous texture of half-boiled eggs...calorie overload anyone?? :-)
N.B. I have frozen the rest of my foie gras stash from London and will portion it out slowly e.g. foie gras chawanmushi (an idea from Ikukan), foie gras on toast, tournedos rossini (a french fine-dining dish comprising of tenderloin steaks with foie gras slabs).

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