Scrambled Eggs with Chicken Livers
Published December 25, 2012
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
4 tablespoons olive oil
½ medium onion, sliced
5 eggs
½ cup grated Parmesan or other hard cheese
Salt and pepper to taste
6 fresh sage leaves, or a teaspoon minced rosemary or thyme
4 chicken livers, cut into pieces
¼ cup dry vermouth
Nutritional analysis per serving (2 to 3 servings)
6 grams carbs; 491 milligrams cholesterol; 452 calories; 19 grams monosaturated fat; 4 grams polyunsaturated fat; 10 grams saturated fat; 35 grams fat; 1 gram fiber; 491 milligrams sodium; 24 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 3 tablespoons of the oil in a medium skillet over medium-high heat; a minute later, add the onion and cook, stirring, until it begins to brown, about 5 minutes. Meanwhile, beat the eggs with about half the cheese and some salt and pepper.
- Step 2
Add the sage and livers to the onion and cook, stirring occasionally, until pink, about 3 minutes. Pour in the eggs and vermouth and stir until the eggs set, a minute or so. Garnish with the remaining olive oil and Parmesan and serve hot, warm, or at room temperature.
Private Notes
Comments
Then they'd need to change the name of the recipe.
Used dried sage, liver from one chicken, 2 eggs, white wine for vermouth, red onion since on hand, skipped cheese because lazy. Also put chicken liver in whole and cut it up after it cooked with metal spatula I was using for stirring. Delicious.
Used fresh thyme, shallot, and cognac. Came out so delicious.
used rosemary thyme, Cabernet Sauvignon. so fkn good
Fresh sage makes a world of difference if you have it. Go ahead and toss in other fresh herbs as well. Rosemary and thyme work great. One minute isn’t enough time to set five eggs. Otherwise, it’s a great Sunday breakfast recipe!
I've made this a half dozen times and it's tasty but I need to figure out a way for the eggs to not come out so discolored. They seem to absorb the color of the liver rather than come out a more natural yellow color. So the look of the dish is a bit off. Maybe as one comment suggested, cook the liver more and then push off to the side. I'd appreciate any insight that addresses this.