Fried Liver with Egg
If you are a steak-and-eggs kind of person, and a liver kind of person, this is a great dish. (I love it, especially at breakfast.) Serve with warm pita bread. Other cuts of meat you can use here: chicken livers (clean them well and do not overcook them); strip, skirt, or other steak.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put 2 tablespoons each of the butter and oil in a large nonstick skillet and place over medium-high heat. When the butter has melted, dredge each of the pieces of liver in the flour, shaking to remove the excess, and add them to the skillet. Sprinkle with salt and pepper and brown well on all sides, until the meat is done to your liking (I recommend medium for this dish). Turn off the heat and transfer the liver to a warm plate.
Step 2
Wipe out the pan with paper towels and return it to the stove over medium-high heat. Add the remaining oil and butter to the skillet and, when the butter melts, fry the eggs, sprinkling them with salt and pepper as they cook. Serve a portion of the liver with an egg and the condiment.
Fried Liver with Egg and Cheese
Step 3
In step 2, leave the eggs quite underdone; top them with a couple of 1/8- to 1/4-inch-thick slices of cheese and run under the broiler until the cheese melts. Serve as directed.
