1 1/4-pound slice foie gras p??or mousse, cut into 4 pieces
4 large eggs
4 tablespoons whipping cream
4 thin slices black truffle, cut into slivers (optional)
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh Italian parsley
2 slices firm white sandwich bread, toasted, buttered, quartered
Lightly butter four 4-ounce ramekins or souffl?dishes. Cut each piece of p??into 4 cubes. Divide p??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 truffle slivers over, if desired. Sprinkle with 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. Serve on small plates with toasts.
Market tip: Foie gras p??and mousse are sold at specialty foods stores and some supermarkets. Fresh black truffles (in jars) are sold at Italian markets and specialty foods stores; the most flavorful are European winter black truffles.