Egg ragout with chicken liver
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 250 g Chicken liver
- 50 g streaky smoked bacon
- 1 TABLESPOON Oil
- 4 TABLESPOONS Flour
- 7-10 Tbsp Salt
- 20 g Butter or lean
- 1/8 l Chicken broth
- 1/8 l Milk
- 100 g Whipped cream
- 6 Eggs
- 200 g cherry tomatoes
- 1 Stalk sage
- 7-10 Tbsp white pepper
- 7-10 Tbsp Sage
Directions
- 1
Clean the liver, wash it and pat dry. Cut the bacon into small cubes and leave it crisp in the oil. Then set aside. Turn the liver in 2 tablespoons of flour and fry it at medium heat for about 10 minutes in the bacon fat, then salt it, also set aside.
- 2
Melt the fat and sweat the remaining flour in it. Add stock, milk and cream, stirring constantly, and bring to the boil. In the meantime, boil the eggs for about 10 minutes. Wash and quarter the cherry tomatoes. Remove sage leaves, wash and cut into strips.
- 3
Boil up the sauce and season with strips of sage, salt and pepper. Peel and cut the eggs into six. Cut liver into slices. Heat liver, tomatoes and eggs in the sauce. Season ragout again and serve garnished with the bacon cubes and sage.
More Delicious Recipes
