Truffle Scrambled Eggs With Foie Gras

Ingredients

• 12 large eggs
• 1 cup heavy cream
• Salt and pepper to taste
• 1 ½ cups cooked tomato meat
• 3 truffles, finely chopped
• Butter for the pan
• Toast for serving
• Pâté de foie gras for serving

Method

1. 1 Beat the eggs and cream together in a bowl. Season with salt and pepper.
2. 2 Butter a flat saucepan and add the egg mixture. Scramble gently over heat.
3. 3 Stir in the cooked tomato meat and chopped truffles. Heat through.
4. 4 Serve immediately on toast topped with pâté de foie gras.