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Eggs à la Livingstone

A dish — stewed and strained tomatoes and paprika carry it.

Composition

contains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 4 eggs
  • ½ cup stewed and strained tomatoes
  • ½ teaspoon salt
  • ¼ teaspoon paprika
  • 2 tablespoons butter
  • Pâté de foie gras
  • Finely chopped truffles
Make it lactose-friendly
  • 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. 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.

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Nutrition (estimated, per serving)
Calories504
Protein26.1 g
Fat42.3 g
Carbs4.7 g
Fiber1.1 g
Sodium1470 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States