Baked Eggs with Chicken Livers and Mushrooms

Recipe By:
Mousse
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  • Total Time 30 min Ico-add
  • Yield 4 Servings
  • Level Easy

A wonderful appetizer leading to a hearty entree, this baked eggs with chicken livers and mushrooms recipe presents a taste-filled dish to begin the feast.
 

Ingredients

  • 1/2 ounce butter
  • 1 onion, finely chopped
  • 4 slices lean bacon, diced
  • 8 ounces chicken livers, roughly chopped
  • 4 ounces button mushrooms, rinsed and halved
  • 2 tablespoons tomato puree
  • Salt and black pepper to taste
  • 4 eggs
  • 1/2 cup cheddar or parmesan cheese, finely grated
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Directions

  1. 1. Preheat the oven to 375 degrees F. Prepare four ramekins with cooking spray.
  2. 2. In a small frying pan melt the butter over medium heat.
  3. 3. Add the onion and bacon; cook for about five minutes. Add the chicken livers and mushrooms; cook for an additional five minutes or until the livers are lightly browned, the bacon is crisp and the onion and mushrooms are wilted.
  4. 4. Remove from heat; drain off the excess fat. Stir in the tomato puree, salt and pepper. Divide the liver mixture between the four dishes. Break an egg on top of each dish and sprinkle the cheese on top of the eggs.
  5. 5. Bake on the center rack of the oven for 15 to 20 minutes, or until the eggs are set and the tops lightly browned.
  6. 6. Remove from the oven and serve.