Poached Egg with Foie Gras on a Bed of Potatoes

An elegant and delicious dish, perfect for special occasions.

Ingredients (for 2 servings)

• 4 potatoes
• 250 g of Serrano ham
• 2 eggs
• 2 slices of foie gras (about 75 g each)
• Salt (use sparingly)
• White pepper, ground
• Neutral frying oil
• 1 tablespoon of duck fat

Preparation

1. Prepare the Ingredients

• Serrano ham: Slice the ham into thin strips.
• Potatoes: Peel the potatoes and cut them into fries.

2. Cook the Serrano Ham

• Heat a skillet and cook the ham strips until crispy.
• Drain on paper towels and set aside.

3. Prepare the Potatoes

• Heat neutral oil in a deep fryer or large saucepan. Add a tablespoon of duck fat to enhance the flavor.
• Fry the potatoes until golden and crispy. Drain and season lightly with a pinch of salt.
• Keep warm.

4. Cook the Foie Gras

• Heat a skillet and melt some duck fat.
• Quickly sear the foie gras slices for about 30 seconds on each side until golden.
• Place on paper towels and set aside.

5. Poach the Eggs

• Bring a pot of water to a gentle simmer and add a drop of white vinegar (optional, to help the egg set).
• Crack an egg into a small bowl, then carefully slide it into the water.
• Cook for 3 minutes for a runny yolk. Remove with a slotted spoon and place on paper towels. Repeat with the second egg.

Plating

1. Arrange the fries on the plate to form a generous base.
2. Add the crispy Serrano ham strips on top of the fries.
3. Place a slice of foie gras in the center of the plate.
4. Gently place the poached egg on top of the foie gras.
5. Lightly season with ground white pepper.

Chef's Tips

• Serve immediately to enjoy the contrast of textures and flavors: the crunch of the fries, the softness of the foie gras, and the creamy poached egg.
• For a touch of freshness, pair with a simple green salad and a light vinaigrette.

Enjoy!