Today I decided to cook myself an elegant lunch. Not because of The Dog’s lightly veiled sneers about my lack of enthusiasm for cooking and eating solitaire, but because, sleepless in Stuttgart, I thought of foie gras poêle and it’s melting, rich goodness. Another consideration was the pornographic picture I might be able to take with a poached egg and my leftover piperade.
In honor of the foie gras, I brought out one of my favorite Villeroy and Boch plates, the Baccarat crystal and my slightly tarnished Ethiopian silverware. Wine, being absolutely necessary with this meal, I opened a rosé from Provence, France that I thought would compliment the Mediterranean flavor of the piperade. I sat down, sipped the wine, tasted, and thought of how much my family and friends would have enjoyed this feast.
Foie Gras Poêle with Poached Egg and Piperade
2 small scallops of fresh duck foie gras, not canned
Quickly sear and brown the foie gras scallops in a very hot skillet on both sides, then place in a 425 F oven for about 3 minutes.
In the meantime, warm the piperade and poach the egg. Place the piperade on a plate, top with the foie gras, then the egg.