I had this two mornings in a row; the first day it was two hen eggs and a little more onion than shown here.
Liver for breakfast, eh? Well, I noticed they were selling it in skinny small strips at Whole Foods — I wasn’t going to have to get a pound or so of it, and it was from a pastured animal, so it was probably filtering out less toxins. I ended up buying something like less than half a pound. It’s way too rich to cook a pound of it all up at once for a single person.
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At any rate, I’ve had a love-hate relationship with liver. In my youth I was to go in for surgery but was sent home to Iron Up on liver, iron tablets, and whatever metallic shavings my parents could force down me before returning a month later for the surgery. (I made that up about the metallic shavings.)
At any rate, I was not over fond of the item, liver and onions, for the longest time…
But I always loved chicken liver pate, and liverwurst. And liver is supposed to be good for you, if you find the right livers. So, I decided to have a go at this.
The Recipe
About 3 ounces of beef liver, sliced thin 1 or two eggs A handful of asparagus, broken up A few slices of onion (total amount about shallot-sized, roughly chopped 1/4-1/2 teaspoon dried mustard 1/4 teaspoon turmeric (optional, I’ve been throwing it into food for its health benefits) salt and pepper 1/2 teaspoon of whatever you are using for cooking oil/fat (I had a bit of duck fat in the fridge).
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Prep everything and get it into place, including cracking the eggs into a small bowl.
Turn the heat for your skillet to medium high, and get your cooking oil/fat up to temperature.
Cook the onions first, stir them around, until they turn translucent and perhaps even brown slightly.
Add the asparagus for a minute, moving it around, and reducing heat to medium.
Make an area to rest the egg(s) and add. (If you have an electric oven, you may wish to lift the skillet off the heat source for a moment or so. Scorched egg whites are Not Pretty.)
Mix the veggies on the other side of the pan again, move them aside and add the meat. Throw most of your seasonings on everything (I just use the mustard on the liver, though).
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Flip the liver after 2-3 minutes, and add more mustard or other seasonings as desired. (If you wish to flip the egg(s), do so now.)
Cook another two minutes, and plate.
Do NOT over cook your liver! If your liver is thinner than mine was, cook for less time. It should be rare/medium rare, and if you are eating quality liver, rare is very tasty. A medium-done liver is a fair replacement for shoe leather, and for some reason, really intensifies that livery taste.
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Oh, yes, another visit to the farmer’s market!
Today’s capture: duck and hen eggs, Asian eggplant, a chicken, salad greens, plums, red gold potatoes, two types of onion, okra, golden beets, purple bell peppers, and squash blossoms. Already consumed: one potato (scalloped, for lunch) and some of the beet greens.
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