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Ingredientes
- 3 x Large eggs
- 2 Tbsp. Sugar
- 1/4 tsp Nutmeg
- 1/4 c. Lowfat milk
- 1/4 c. Freshly-squeezed orange juice
- Â Â 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
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- Â Â Confectioners' sugar for sprinkling
- 1/4 c. Top-quality aged balsamic vinegar
- 1/4 c. Caramel Sauce see * Note
Direcciones
- 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.
- 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.
- This recipe yields 4 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 623 | |
| Calories from Fat 305 | 49% |
| Total Fat 33.92g | 42% |
| Saturated Fat 10.48g | 42% |
| Trans Fat 0.09g | |
| Cholesterol 243mg | 81% |
| Sodium 884mg | 37% |
| Potassium 235mg | 7% |
| Total Carbs 61.59g | 16% |
| Dietary Fiber 1.5g | 5% |
| Sugars 15.13g | 10% |
| Protein 19.19g | 31% |
