Truffled Foie Gras Omelet

Name: Truffled Foie Gras Omelet
Ingredients: 0.5 cup Stewed and strained tomatoes; 0.5 teaspoon Salt; 0.25 teaspoon Paprika; 2 tablespoons Butter; 2 slices Pâté de foie gras; 1 teaspoon Finely chopped truffles; 2 Eggs; 2 slices Toast

A simple yet luxurious omelet featuring stewed tomatoes, foie gras, and truffles. A delightful breakfast or brunch option.

Ingredients

0.5 cup Stewed and strained tomatoes
0.5 teaspoon Salt
0.25 teaspoon Paprika
2 tablespoons Butter
2 slices Pâté de foie gras
1 teaspoon Finely chopped truffles
2 Eggs
2 slices Toast

Instructions

1In a bowl, lightly beat the eggs. Add the stewed tomatoes, salt, and paprika. Mix well to combine.
2Melt the butter in a non-stick omelet pan over medium heat. Pour in the seasoned egg mixture. Cook, gently pushing the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath. Continue until the eggs are mostly set but still slightly moist.
3Spread the slices of toasted bread with pâté de foie gras. Pour the cooked eggs over the foie gras-covered toast. Sprinkle with finely chopped truffles. Serve immediately.