Not that I would ever need a hair-of-the-dog kind of breakfast (!) but this is it for me if I was ever in need of one. What’s better than eggs, liver, onions, and all of that topped off with a bloody mary?!!!
Now I promised there would be at least one liver post in 2013, and this is it. I happen to be a fan. Maybe some of you should give it a try, after all, it’s really inexpensive!
I think liver and eggs are the only reasons I made it out of college alive, because they were all I could afford. Eggs were cheap, and a carton of beef liver cost under a dollar and could stretch me three meals. (This was back in the 70’s.)
These days, eggs are a little more expensive, but liver is still cheap.
I prefer beef liver with my eggs, as opposed to chicken liver, which I use only to make pâté. I prefer the texture of beef liver, and the servings are good-sized. So here’s what I did the morning after my last holiday hurrah:
Liver and Eggs
to serve 2
3 tablespoons butter
1 onion, halved, then sliced
2 tablespoons butter
2 “slabs” beef liver, blotted dry on paper towels
2 eggs, or 4, if you prefer
Heat the butter in a large skillet over medium-high heat. Cook the onions until they are nice and brown, about five minutes; place them in a bowl and keep warm.
Heat 2 more tablespoons of butter in the same skillet and cook 2 slices of liver. Give them at least a minute on one side, then turn them over. I usually turn down the heat slightly and cook a little more on the second side. I like mine rare, but I don’t want the liver too seared on the outsides, with raw insides.
Remove the liver to a plate, and then cook the eggs; there should be enough butter in the skillet to cook them. If not, add a little more butter.
To serve, place a liver slice on a plate, put your cooked egg next to it, and top everything with the onions. Don’t forget the bloody mary!