4 eggs 1/4 teaspoon paprika 1/2 cup stewed and strained tomatoes 2 tablespoons butter
Pâté de foie gras 1/2 teaspoon salt 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 pâté de foie gras. Pour over the eggs, and sprinkle with truffles.