Recipes

Serves 2 Oven broiler on High.
4 large eggs
½- lb chicken livers
½- teaspoon Seasoned Pepper, or freshly ground black pepper
2-teaspoons No Salt Seasoning
¼-cup dry sherry
½-cup heavy cream
¼ cup finely grated Parmesan
2 tablespoon butter
Salt to taste

1. Drain the chicken livers, pat them dry and cut them into bite-sized pieces.
2. In a small skillet, melt the butter over medium high heat. Sauté the chicken livers until browned on the outside but still lightly pink in the center. Add the Seasoned Pepper or the ground black pepper, the No Salt Seasoning the sherry and cream and bring briefly to the boil, scraping any brown bits from the pan. Add salt to taste (optional).
3. Remove the pan from the heat, push the livers to one side of the pan and break the eggs into the pan away from the livers. Return the pan to the heat and cook just until the base of the eggs turn white. Remove again from the heat, spoon the livers over the eggs, and sprinkle with the parmesan cheese.
4. Place the skillet in the oven on a middle shelf – not too close to the broiler – and broil till the eggs set and the cheese has browned slightly, 3 -5 minutes. Divide between 2 warmed plates and serve at once.
You may substitute chicken livers with either ½ pound of cooked sausage or bacon or ¼ pound of chopped ham or corn beef.

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