Fried Eggs with Chicken Livers

Preparation info
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By Claudia Roden

Published 1986

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  • 250 g (8 oz) chicken livers
  • 2 tablespoons butter or oi


Toss the chicken livers in hot butter or oil in a large frying pan. Season with salt, pepper and cinnamon. Do not overcook the livers: their merit lies in their juiciness.

Break the eggs over the livers and fry until set. Season lightly with salt and black pepper, sprinkle with finely chopped parsley and serve immediately.