Eggs A La Livingstone Recipe

Eggs A La Livingstone is a classic recipe that combines the richness of pate-de-foie-gras with perfectly poached eggs, all served on a bed of buttered toast. This decadent dish is named after the famous British explorer, David Livingstone, who is said to have enjoyed this hearty breakfast during his travels.

Pate-de-foie-gras, or simply foie gras, is a luxurious delicacy made from the liver of a duck or goose that has been specially fattened. It has a silky smooth texture and a rich, buttery flavor that pairs beautifully with eggs. The combination of these two ingredients creates a dish that is both indulgent and satisfying.

To start preparing Eggs A La Livingstone, you will need the following ingredients:
- 6 squares of toast
- 1 tureen of pate-de-foie-gras
- 6 eggs
- 1/2 cupful of good stock
- 2 tablespoonfuls of sherry
- 1 teaspoonful of kitchen bouquet
- 1/2 teaspoonful of salt
- 1 dash of pepper

The first step is to toast the bread. Place the bread slices in a toaster or under the broiler until they are golden brown and crispy. Once toasted, spread a generous amount of butter on each slice of toast.

Next, take the pate-de-foie-gras and cut it into six equal slices. Place one slice of the foie gras on top of each slice of buttered toast. Arrange these on a heated dish and keep them warm near the oven door.

Now, it's time to poach the eggs. Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a separate small bowl or ramekin. Carefully slide each egg into the simmering water, one at a time. Allow the eggs to cook for about 3-4 minutes, or until the whites are set and the yolks are still runny. Use a slotted spoon to remove the poached eggs from the water, allowing any excess water to drain off.

While the eggs are poaching, prepare the sauce. In a separate saucepan, combine the good stock, sherry, kitchen bouquet, salt, and pepper. Bring the mixture to a boil and let it cook for a couple of minutes to allow the flavors to meld together.

To assemble the Eggs A La Livingstone, place one poached egg on top of each slice of foie gras. Carefully drizzle the sauce over each egg, making sure to coat them evenly. The sauce adds a savory and flavorful element to the dish, complementing the creamy foie gras and perfectly cooked eggs.

Once the Eggs A La Livingstone are assembled, they are ready to be served immediately. This dish is best enjoyed hot, as it showcases the contrast of textures and flavors. The combination of the buttery foie gras, the silky poached egg, and the crispy toast creates a symphony of taste that is unforgettable.

Fun Fact: Eggs A La Livingstone is rumored to be one of the favorite breakfast dishes of King Edward VII of England. He was known to have a fondness for gourmet food, and it is said that he often requested this dish for his morning meal.

Similar Recipe Dishes:
- Eggs Benedict: This classic dish features poached eggs served on a toasted English muffin, topped with ham or bacon, and drizzled with hollandaise sauce. It shares some similarities with Eggs A La Livingstone, such as the use of poached eggs and a sauce.
- Oeufs en Meurette: This French dish consists of poached eggs served in a red wine sauce, often flavored with mushrooms, onions, and bacon. It is another example of how poached eggs can be paired with a rich and flavorful sauce.