Return to Main Recipes Page/Return to Home Page
1 lb. Chopped Liver (I purchase ready made) (click here for recipes)
Heat the chicken fat and sauté the chopped shallot or onion just a few seconds (if onions, a little longer). Add the mushrooms, sprinkle lightly with garlic powder and salt and pepper and cook until the mushrooms release their liquid and soften. Set aside.
Line 6 small, greased oval gratin dishes or custard dishes (your nicest ones because they will be placed on the table), with a layer of chopped liver. Break one egg carefully over the chopped liver in each dish. Season with salt and pepper.
Cover with the sautéed mushrooms and bake in a 275°F to 300°F oven for 15 minutes or until the eggs are set but not runny.
These can be prepared in advance and reheated for a few minutes. Garnish with chopped parsley just before serving.
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
6 eggs
Salt and pepper
1 lb. sliced mushrooms
1 shallot or small onion, chopped
Garlic powder
A little chicken fat to sauté the shallots and mushrooms
Parsley for the garnish
You won't believe how good this combination is together and the presentation is so nice.