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 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.