- 8 AA free-range organic eggs
- 120 grams truffled foie gras
- 1 very small black winter truffle, very finely minced plus any juice from the jar
- 2 tbsp. walnut oil
- 1 tbsp. chopped parsley
- 2 tbsp. chopped chervil
- 1 tbsp. chopped fresh thyme
- 2 tbsp. foie gras or goose fat
- Salt and freshly-ground black pepper
- For the dressing:
- 2 to 3 tablespoons leftover egg stuffing (from above)
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon-style mustard
- 1 tablespoon water
- Dash of salt and freshly ground black pepper
- Place the eggs in a small saucepan, cover with water and bring to a gentle boil. Cook for 9 to 10 minutes. Drain off the water, and shake the eggs in the saucepan to crack the shells. (This will help in their removal later on.)
- Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Peel eggs and slice in half lengthwise.
- Remove yolks from hard-cooked eggs and place them in a small bowl. Mash yolks with a fork, stir in foie gras, walnut oil, truffle abd truffle juice, thyme, chervil, and parsley, then season to taste with salt and pepper.
- Spoon yolk mixture into hard-cooked whites, rounding and smoothing as you go. Reserve 2-3 tbsp. of yolk filling for dressing.
- Heat fat or oil in a nonstick skillet over medium-high heat. Place eggs in pan, stuffed side down, and fry until lightly browned, about 2 minutes (check after 90 seconds).
- Drain on paper towels, transfer to a platter and serve with the dressing.