Eggs à la Livingstone

Ingredients

• 4 eggs
• ½ cup stewed and strained tomatoes
• ½ teaspoon salt
• ¼ teaspoon paprika
• 2 tablespoons butter
• Pâté de foie gras
• Finely chopped truffles

Method

Beat eggs slightly, and add tomatoes, salt, and paprika. Melt butter in an omelet pan, add seasoned eggs, and cook same as Scrambled Eggs. Spread slices of toasted bread with pâté de foie gras. Pour over the eggs, and sprinkle with truffles.