Egg souffle ' brioches

EGG SOUFFLE ' 00555 BRIOCHES INGREDIENTS for 4 PEOPLE to grease, Butter 200 g chicken livers, 80 g of foie gras or duck, savory croissants 4 (or sandwiches to milk) 4 fresh eggs, 400 g of salad leaves.

For the sauce: a Greek yogurt from 125 cl, a spoonful of fresh cream, 1 tablespoon of White Haven, a tablespoon of chopped parsley, 1 tablespoon chopped shallots, 1 tablespoon chopped tarragon, salt and pepper.

Preheat oven to 200° Grease a baking dish from oven; cut livers and livers in gills and, in a non-stick pan, Cook for 5 minutes, moderate focus, with the fat that was attached to them.

Open the two croissants, svuotatele and fill with mixture of liver.

Separate the egg yolks from the whites and eggs and preserved egg yolks in separate cups.

Whip the egg whites with a pinch of salt, then guarnitevi the brioches leaving overlap slightly.

Flatten the surface with the back of a spoon, place them on the baking pan and cook for 10 minutes in hot oven: the souffl ' must swell.

Now prepared the sauce: mix the yogurt with the cream, pour in, little by little, the Harbour, the spices, salt and pepper.

Wash the salad leaves and distribute them in individual dishes.

After cooking, place the egg yolks, pastries (one each), kept aside, bake for 1 minute: the yolks should be just barely cooked.

Transfer the pastries on the plates and serve accompanied with the sauce separately.