Eggs a la Livngstone
- 4 eggs
- 1/2 cup stewed and strained tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 2 tablespoons butter
- Pate de foie gras
- Finely chopped truffles
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 pate de foie gras. Pour over the eggs, and delicately sprinkle with truffles.
Submitted by Aug 2, 2009
15 min
30 min
45 min