Recipe information
Yield
serves 4
Ingredients
8 ounces chicken livers
2 tablespoons butter or vegetable oil
Salt and pepper
1/2 teaspoon ground cinnamon
4 eggs
Preparation
Step 1
Toss the chicken livers briefly in hot butter or oil in a large skillet over medium-high heat. Season with salt, pepper, and cinnamon. The livers must be brown outside but still pink and juicy inside and slightly undercooked.
Step 2
Break the eggs over the livers, season lightly with salt and pepper, and cook until set. You can leave the eggs whole or scramble them slightly until creamy.
