This is a print preview of "Norman's Down Under Foie Gras French Toast" recipe.

• Click here to print
• or return back to Norman's Down Under Foie Gras French Toast.

Norman's Down Under Foie Gras French Toast Recipe

by Global Cookbook

Ingredients

3 x Large eggs 2 Tbsp. Sugar 1/4 tsp Nutmeg 1/4 c. Lowfat milk 1/4 c. Freshly-squeezed orange juice     Zest of 1 orange minced 1 Tbsp. Vegetable oil

4 slc French bread sliced on bias half-inch thick 4 x two-oz Fresh foie gras slices cut from one deveined lobe     Salt to taste     Freshly-grnd white pepper to taste     Confectioners' sugar for sprinkling 1/4 c. Top-quality aged balsamic vinegar 1/4 c. Caramel Sauce see * Note

Directions

1. In a large, shallow bow whisk Large eggs. Mix together sugar and nutmeg, whisk into Large eggs, and add in lowfat milk, juice and zest.
2. Heat 2 saute/fry pans, preferably nonstick, over medium heat; heat oil in one pan. Dip bread slices in egg mix till thoroughly moistened. Carefully transfer to oiled pan and cook till golden, 2 to 3 min per side, turning once. Season foie gras with salt and pepper and sear till a brown, crusty edge forms on each side, about 1 minute per side. Transfer toasts and foie gras slices to warmed plates. Arrange 1 slice foie gras on each toast; dust very lightly with powdered sugar; drizzle with vinegar and drizzle caramel sauce in a pattern around rim of plate. Serve immediately.
3. This recipe yields 4 appetizer servings.

© 2024 CookEatShare