Préchauffez le four à 200°. Répartissez la poêlée de champignons au fond de 4 ramequins allant au four. Cassez délicatement un œuf dans chaque ramequin.
Salez et poivrez à votre convenance. Mélangez la crème fraîche avec le foie gras coupé en petits dés. Le dosage est question de goûts : rectifiez comme bon vous semble.
Versez la crème au foie gras sur le blanc d’œuf.
Ajoutez quelques lamelles de champignons et de ciboulette. Enfournez plus ou moins 10 min en fonction de l'épaisseur des ramequins, jusqu'à ce que le dessus dore légèrement.
Servez aussitôt en entrée ou en plat, selon l'appétit de chacun.
Notes
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