Steam the eggs in their shells for 50 min. at 61°C. Peel 1egg to check if it is cooked. Let the others cool at room temperature. Dice a Roscoff onion and stew it with half of the clove of garlic in 1-2 tbsp butter.
Add the peas, Maldon sea salt and brown sugar. Add Noily Prat and let it evaporate. Then add cream and chicken broth, cook for 10 min. and then cool to about 30° in a bain-marie with ice. Filter the sauce with a sieve and blend it with about 1/3 of the cooked peas and half the parsley.
Add salt and pepper to taste, blend and set aside.
Put half the breadcrumbs in a flat dish. Peel the eggs and place them gently over the breadcrumbs. Cover with remaining breadcrumbs and set aside. Cut the second Roscoff onion into fine strips and sauté gently with garlic in 1 tbsp butter. Add diced mushrooms and Maldon sea salt to taste. Sauté gently.
Use a skimmer to gently remove the eggs from the breadcrumbs and place them in the fat. Cook just until a slightly golden crust forms. Drain on kitchen towel and add salt. Put two tbsp potato purée in a bowl.
Top with mushrooms and then a slice of foie gras. Now add the cooked egg, pour pea sauce over it and garnish with Afilla cress.