Eggs à la Livingstone
A dish — stewed and strained tomatoes and paprika carry it.
contains dairycontains eggs
Ingredients
US
Metric
- 4 eggs
- 120 ml stewed and strained tomatoes
- 2 ml salt
- 1 ml paprika
- 30 ml butter
- Pâté de foie gras
- Finely chopped truffles
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 504 |
|---|---|
| Protein | 26.1 g |
| Fat | 42.3 g |
| Carbs | 4.7 g |
| Fiber | 1.1 g |
| Sodium | 1470 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States