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Cooking with Iker Erauzkin

Poached Eggs with Foie Gras and Morels

A Spring dish that you can prepare all year long

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Poached Eggs with Foie Gras and Morels

At a glance

Serves:
4
Difficulty:
Easy
Method:
15 min.
Preparation:
15 min.
 
 

Iker Erauzkin

Read interview with:

Iker Erauzkin

© BeckyLawton

Ingredients

    • 100 gr. of fresh Morels
    • 4 medallions of Foie gras
    • 4 fresh eggs
    • Salt flakes
    • Olive oil

Method

  1. Cut the Morels in half and sauté with a drizzle of olive oil for about 4-5 minutes.
  2. Meanwhile, in a saucepan of boiling water and a pinch of salt, poach the eggs without shells for 4 minutes.
  3. In a hot frying pan with a pinch of salt flakes, fry the medallions of foie until well browned.
  4. Serve the foie accompanied by sauteed Morels and poached Egg, add a pinch of salt flakes at the last minute.

Tip

The egg will be poached when it floats to the surface of the boiling water. You can rehydrate dry morels out-of-season to enjoy this dish all year round.

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