INGREDIENTS
| 4 | bacon slices |
| 1/2 | small onion, sliced and halved |
| Chicken livers from 2 chickens, chopped into bite-sized pieces | |
| 4 | eggs, whisked |
| 1/2 | c Parmesan cheese, shredded |
| Fresh herbs such as thyme, sage, rosemary |
INSTRUCTIONS
| 1. | Cook the bacon on the stove top. Do not strain the grease. Chop the bacon and set aside. |
| 2. | Sauté the onion pieces in the bacon fat until some brown appears. Leave it crisp. |
| 3. | Add the liver and cook thoroughly, flipping pieces as needed. |
| 4. | Whisk the eggs with half the shredded cheese. Add eggs to the liver and onions and cook on medium low. Immediately add the wine and herbs. Cook until eggs are soft scrambled. |
| 5. | Serve with more cheese, herbs and a sprinkle of pepper. |
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