Foie Gras Breakfast

Serves 6

2 pieces Egg
1 cup Half and Half
1 teaspoon Cinnamon
2 Tablespoons Sugar
1 teaspoon Vanilla Extract
1/8 teaspoon Ground Nutmeg
½ teaspoon Salt
6 slices Brioche, sliced 1-inch thick
2 cups Corn Flakes, crushed
Oil for deep frying
6 pieces Egg
6 slices Foie Gras, grade A, 2-3 ounces each, sliced about ½ inch thick
6 slices Bacon, cooked and crumbled
1 cup Maple Syrup, grade B
Salt and Black Pepper

1. Preheat the deep frying oil to 350°F. In a mixing bowl, whisk together the 2 eggs, half and half, cinnamon, sugar, vanilla extract, nutmeg and salt. Dip each slice of brioche in the batter until saturated and then coat in the crushed cornflakes. Deep fry each slice until golden brown, turning several times. Drain on paper towels and set aside in a warm place.


2. Fry the 6 eggs separately sunny side up in a nonstick skillet. Season with salt and pepper to taste. Keep warm.


3. Heat a large sauté pan over high eat until it begins to smoke. Season the foie gras slices well with salt and pepper. Sear the foie slices in the hot pan, reducing the heat to medium immediately after placing the foie in the pan. Turn the foie once, after 45 seconds, and continue to cook on the underside for another minute. Remove the foie slices from the pan and drain on paper towels.


4. To serve, place a piece of hot french toast on the plate. Top with a slice of cooked foie gras, and then the fried egg. Sprinkle with the bacon bits and drizzle with maple syrup. Serve immediately.