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Poached Eggs, Trovatore

Finely chop four sweet red peppers and place in a small frying pan with a teaspoon butter and three saltspoons salt. Cook for five minutes, gently tossing meanwhile. Prepare twelve round pieces of toast, two inches in diameter and a quarter inch thick, lightly butter. Evenly spread the sweet peppers over the toast. Place on a hot dish. Prepare twelve poached eggs and place over the toast. Reduce two gills of tomato sauce to half the quantity on the fire. Arrange a very thin slice of truffle over each egg, pour the sauce and sprinkle a little chopped parsley over and serve.