Eggs Baked With Chicken Livers And Mushrooms
|Onion||1 , finely chopped|
|Lean bacon slices||4 , diced|
|Chicken livers||8 Ounce, roughly chopped|
|Button mushrooms||4 Ounce, wiped clean and halved|
|Tomato puree||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Cheddar cheese/Parmesan cheese||2 Ounce, finely grated (1/2 Cup)|
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Grease four ramekin dishes or small individual baking dishes with half the butter.
In a small frying pan, melt the remaining butter over moderate heat.
When the foam subsides, add the onion and bacon and fry them for 5 minutes.
Add the chicken livers and mushrooms and fry for a further 5 minutes or until the livers are lightly browned, the bacon crisp and the onion and mushrooms cooked.
Remove the pan from the heat and drain off the excess fat.
Stir in the tomato puree, salt and pepper.
Put equal amounts of the liver mixture into each dish.
Break an egg on top and sprinkle the cheese on top of the eggs.
Bake in the centre of the oven for 15 to 20 minutes, or until the eggs are set and the tops lightly browned.
Remove the dishes from the oven and serve immediately.