Uova alia Cacciatora

HUNTER’S STYLE EGGS

Serve Uova alia Cacciatora (woh-vah ahl-lah cat-chah-toh-rah)/or a substantial first course to an Italian meal, or as an easy-to-make snack.

2 oz. butter

2 small onions, finely chopped

8 chicken livers, cleaned and chopped

½ teaspoon salt

2 teaspoon black pepper

2 medium-sized tomatoes, blanched, peeled and sliced

4 eggs

4 slices hot toast

In a small saucepan, melt 1 ounce of the butter over moderate heat. When the foam subsides, add the onions, chicken livers, salt and pepper and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.

Meanwhile, in a medium-sized frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the tomato slices and fry them for 1 minute on each side. Using a fish slice, remove the tomatoes from the pan and keep hot.

Reduce the heat to low. Break the eggs into the frying-pan, one at a time, and fry for 6 minutes, basting occasionally.

Remove the saucepan from the heat and, using a table knife, spread the chicken liver mixture over the slices of toast.

Cover the mixture with the tomato slices and top each slice of toast with a fried egg. Serve immediately.

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