Eggs Sunny Side Up over French Fries, Topped with Seared Foie Gras
This is a delicious souvenir from Barcelona – a place with traditions, strong religious beliefs and exuberant creativity.
Serving 2
3 medium size Yukon gold potatoes
4 eggs
4” think fresh foie gras
Peel the potatoes and cut them into ½ strips. In a deep frying pan add the olive oil and 4 tablespoons duck fat. Once the oil is hot place once scoop of the cut potatoes, lower the heat and fry them until golden brown. Cook the potatoes in 3-4 batches. Once you are done if your oil is still clean you can use it to make the eggs sunny side up. Crack the eggs and gently place them in the frying pan. Turn the heat off. With a big spoon scoop some of the hot oil and layer it on top of the eggs. Repeat for another 3-4 minutes or until the white film on top of the egg changes its texture from cloudy to milky with the yolk still running inside.
See the full recipe at the March Issue of MAZA Cooking Journals for iPad available for free at the iTunes Store.
