In a large, shallow bow whisk eggs. Mix together sugar and nutmeg, whisk
into eggs, and add milk,
juice and zest.
Heat 2 saute pans, preferably nonstick, over medium heat; heat oil in one
pan. Dip bread slices in
egg mixture until thoroughly moistened. Carefully transfer to oiled pan and
cook until golden brown,
2 to 3 minutes per side, turning once. Season foie gras with salt and
pepper and sear until a brown,
crusty edge forms on each side, about 1 minute per side. Transfer toasts
and foie gras slices to
warmed plates. Arrange 1 slice foie gras on each toast; dust very lightly
with powdered sugar;
drizzle with vinegar and drizzle caramel sauce in a pattern around rim of
plate. Serve immediately.
