DESCRIPTION
Eggs à la Livingstone is a luxurious French-inspired dish featuring perfectly poached eggs served over buttered toast layered with rich foie gras pâté and finished with a savory sherry reduction. Elegant and deeply flavorful, this sophisticated entrée is ideal for special occasion breakfasts, brunches, or refined luncheons.
EQUIPMENT
INGREDIENTS
6 slices artisan bread
2 tbsps unsalted butter, softened
6 thin slices foie gras pâté
6 large eggs
½ cup beef or chicken stock
2 tbsps dry sherry
1 tsp browning sauce
½ tsp kosher salt
⅛ tsp black pepper
INSTRUCTIONS
- Toast the bread slices until crisp and lightly golden.
- Spread each slice with softened butter.
- Top each slice with a thin slice of foie gras pâté.
- Arrange the prepared toast on a warm serving platter and keep warm.
- In a medium saucepan, combine the stock, sherry, browning sauce, salt, and black pepper.
- Bring the sauce to a gentle boil and simmer for 3 to 5 mins until slightly reduced.
- Keep the sauce warm over low heat.
- Fill a shallow saucepan with 2 to 3 inches of water and bring it to a gentle simmer.
- Crack each egg into a small bowl.
- Carefully slide the eggs into the simmering water and poach for 3 to 4 mins, or until the whites are set and the yolks remain soft.
- Remove the eggs with a slotted spoon and allow any excess water to drain.
- Place one poached egg on top of each slice of foie gras toast.
- Spoon the warm sherry sauce over each egg.
- Serve immediately while hot.
RECIPE NOTES
Heat Adjustment Suggestions
Keep the poaching water at a gentle simmer to produce tender eggs with silky whites. Simmer the sherry sauce just long enough to slightly concentrate the flavors without reducing it excessively.
Make-Ahead Tips
The sauce may be prepared several hours in advance and gently reheated before serving. Toast the bread and poach the eggs immediately before assembling the dish to preserve their texture and presentation.
Serving Suggestions
Serve with roasted asparagus, sautéed spinach, lightly dressed greens, or fruit. Garnish with chopped chives, parsley, or microgreens for an elegant finishing touch.
EGGS À LA LIVINGSTONE (Poached Eggs with Foie Gras on Toast and Rich Sherry Sauce)
Ingredients
Equipment
Method
- Toast the bread slices until crisp and lightly golden.
- Spread each slice with softened butter.
- Top each slice with a thin slice of foie gras pâté.
- Arrange the prepared toast on a warm serving platter and keep warm.
- In a medium saucepan, combine the stock, sherry, browning sauce, salt, and black pepper.
- Bring the sauce to a gentle boil and simmer for 3 to 5 mins until slightly reduced.
- Keep the sauce warm over low heat.
- Fill a shallow saucepan with 2 to 3 inches of water and bring it to a gentle simmer.
- Crack each egg into a small bowl.
- Carefully slide the eggs into the simmering water and poach for 3 to 4 mins, or until the whites are set and the yolks remain soft.
- Remove the eggs with a slotted spoon and allow any excess water to drain.
- Place one poached egg on top of each slice of foie gras toast.
- Spoon the warm sherry sauce over each egg.
- Serve immediately while hot.
Nutrition
Notes
Tried this recipe?
Let us know how it was!NUTRITION INFORMATION
Calories: 355
Protein: 18 g
Carbohydrates: 17 g
Fat: 23 g
Saturated Fat: 9 g
Cholesterol: 255 mg
Sodium: 560 mg
Fiber: 1 g
Sugar: 2 g
| Prep Time: 15 mins | Cook Time: 15 mins |
| Total Time: 30 mins | Yield: 6 servings |
| Difficulty: Intermediate | Eggs A La Livingstone Recipe |
