Tuesday, May 31, 2011

Breakfast #1 - Liver, onions, eggs, brussel sprouts

Liver for breakfast you say? Well, why the heck not? Liver is amazingly nutritious, filling, and delicious when done correctly. In this recipe, I purchased a package of frozen calf livers. I repeat, CALF livers. While I have no qualms against beef livers, calf livers as much more tender and palatable for liver novices, or those with a bad experience of poorly cooked liver. I prepared this for my husband, who was forced to eat shoe leather-like liver as a child. After breakfast this morning, he was cured of his liver phobia. Also, I used frozen calf livers and frozen brussel sprouts, but fresh will work just as well in both cases. Fresh brussel sprouts will have to cook a little longer than frozen. If you're not a fan of steamed brussel sprouts, I implore you to try them sauteed, like I have in this recipe. The flavor is a completely different experience.

Pack of frozen calf livers, sliced thin
Bag of frozen brussel sprouts
Olive oil
Salt to taste.

First, melt two tablespoons of butter on medium heat. Cast iron works well for this recipe, but any skillet will do the trick. Saute desired amount of onion, approximately one small onion per two people, or more if you are just bonkers about onions. Saute onions until soft and lightly browned. While onions are hanging out in the pan, prepare a small saucepan (or small skillet) for the brussel sprouts. Add two tablespoons of olive oil, and heat the pan to medium-high heat. Cook brussel sprouts until hot and browned, with a slight crisp at the browned bits.

Go back to the skillet with the onions. Move onions to the side of the pan and add more butter if necessary. Add livers, add a little bit of salt to each side. Cook for 3-4 minutes on each side. While livers are cooking, work on your eggs. I prepared them over-easy so I could dip the liver in the egg yolk (so good). Prepare them however you'd like though.


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