Subject: Eggs with Chicken Livers
From: Unicorn (unicorn@indenial.com)
Date: Sat May 06 2000 - 03:35:25 EDT
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F O O D F U N N Y
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Reader Sharon Green from Vermont writes:
Here's a food funny from my husband when we first started dating, and
I asked if he wanted eggplant parmigiana. He replied "I don't eat
eggplant, it doesn't even know if it is an egg or a plant!"
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T O D A Y ' S R E C I P E
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Coming up with a traditional Spanish recipe for breakfast or brunch
isn't as easy as it might sound. The Spanish typically have only a
light snack of bread or toast with coffee or cocoa upon rising,
followed by a similar light meal a little before noon. The main meal of
the day, "la comida" is typically served around 2:00 PM, and many
Spaniards go home for this meal so they can follow it with a quick
nap before returning to work. I have chosen the following dish, which
is most often served during the midday meal rather than in the
morning, for being adaptable to a more American-style breakfast.
Eggs with Chicken Livers (Huevos con Higadillos)
4 Tbs (60 ml) olive oil
3 slices bacon, diced
1 lb (450 g) chicken livers, cut into large pieces
4 Tbs (60 ml) finely chopped onion
1 clove garlic, finely chopped
6 Tbs (90 ml) dry sherry (optional)
Salt and freshly ground pepper to taste
6 eggs, lightly beaten
Chopped chives for garnish (optional)
Heat half the oil in a skillet over moderate heat and saute the bacon
until lightly browned. Add the chicken livers, onion, and garlic and
saute until the livers are browned but still pink on the inside. Add
the optional sherry, salt, and pepper and cook an additional 3
minutes. Remove from the heat. In a separate skillet heat the
remaining oil and scramble the eggs, cooking to the desired degree of
firmness, and season with salt and pepper. Serve the eggs topped with
the chicken livers, garnished with chopped chives if desired.
Serves 4 to 6.
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