French Eggs

Directions

1. 1
   Lightly butter four 4-ounce ramekins or egg coddlers. Cut each piece of fois gras pate into 4 cubes. Divide cubes among prepared dishes.
2. 2
   Crack 1 egg into each dish, keeping yolks whole. Sprinkle with salt and pepper. Drizzle 1 tablespoon cream over each egg.
3. 3
   Sprinkle each with 1/2 tsp tarragon and parsley.
4. 4
   Cover each dish tightly with foil.
5. 5
   Fill large skillet with water to depth of 1/2 inch. Bring to simmer over medium heat. Add ramekins.
6. 6
   Cook until egg whites are firm and yolks are still runny, about 8 minutes. Remove ramekins from water; remove foil and wipe ramekins dry.
7. 7
   Drizzle 1 teaspoon of truffle oil on each egg. Serve with buttered toast.