Scrambled Eggs With Chicken Livers

Mar 02, 2021March 2, 20210 2

15 min

10 min

Easy

	50 g/2 oz butter 200 g/7 oz chicken livers, thawed if frozen, trimmed and coarsely chopped
	1 tablespoon tomato puree 4 eggs, lightly beaten salt and pepper

Servings Per Recipe

1.	Melt half the butter in a frying pan over a high heat, add the chicken livers and cook, stirring frequently, for 5 minutes. Season with salt and pepper and stir in the tomato puree.
2.	Add the liver mixture to the eggs. Melt the remaining butter in a clean frying pan, pour in the egg mixture and stir with a fork to scramble until creamy. Remove the pan from the heat and serve immediately.