French Eggs - cooking recipe

Ingredients

1/2 lb pate foie gras, cut into 4 pieces
4 large eggs
4 tablespoons heavy cream
4 teaspoons truffle oil
2 teaspoons tarragon
2 teaspoons parsley

Preparation

Lightly butter four 4-ounce ramekins or egg coddlers. Cut each piece of fois gras pate into 4 cubes. Divide cubes among prepared dishes.
Crack 1 egg into each dish, keeping yolks whole. Sprinkle with salt and pepper. Drizzle 1 tablespoon cream over each egg.
Sprinkle each with 1/2 tsp tarragon and parsley.
Cover each dish tightly with foil.
Fill large skillet with water to depth of 1/2 inch. Bring to simmer over medium heat. Add ramekins.
Cook until egg whites are firm and yolks are still runny, about 8 minutes. Remove ramekins from water; remove foil and wipe ramekins dry.
Drizzle 1 teaspoon of truffle oil on each egg. Serve with buttered toast.