Grill coppa slices in a nonstick sauté pan over high heat until lightly browned but not crisp. Drain on absorbent paper and keep warm.
In the same pan, sauté the foie gras slices until brown on both sides and soft in the center. Drain on absorbent paper and keep warm.
Melt butter in a nonstick sauté pan over medium heat. Using buttered, 3" diameter rings to control the size of the eggs, fry the eggs until the white is barely set. Remove rings, flip eggs, and briefly cook the opposite sides.