Œufs au Foie Gras Louis Oliver

• 4 thin slices pâté de foie gras
• salt and freshly-ground black pepper
• cayenne pepper
• butter

Cut 4 thin slices of pâté de foie gras; pepper them lightly with freshly-ground black pepper and a little cayenne, and sauté gently in butter. Place in 4 buttered egg dishes and break 2 eggs per person into separate cups. Season to taste with salt and pepper and pour eggs into egg dishes. Cook gently on a low heat or on an asbestos mat until eggs set.

When the eggs are cooked, po