@billiejenkin1: Sauté chopped mushrooms and shallots in butter and divide among small ramekins. Briefly sear seasoned foie gras and place over the mushrooms. Crack an egg into each cup and add a little cream. Bake gently in a water bath until the whites set. Finish with chives, truffle oil, and flaky salt. Serve with crisp brioche toast.

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Monday 19 October 2026 16:53:06 GMT