Hot french eggs

4 Servings

Ingredients

Quantity Ingredient
¾ cup Unsalted butter
½ cup Coarsely chopped chicken liver
½ cup Chopped green onions
¾ cup Sliced fresh mushrooms
¼ cup All-purpose flour
¾ cup Double-strength beef broth
Salt to taste
½ teaspoon Fresh ground white pepper; to taste
½ cup Dry red wine
1 tablespoon Unsalted butter
8 Eggs
Chopped chives or parsley

Directions

Melt ¾ cup butter in medium, heavy skillet; add chicken livers. Cook until livers start to brown; add green onions & mushrooms; cook until browned. Reduce heat & sprinkle in flour, stirring constantly. When flour starts to brown, stir in broth, salt, white pepper & wine. Simmer, uncovered, stirring often, 15-20 minutes. Preheat oven to 350. Butter 4 small French cassoulet dishes or ovenproof bowls. Place 2 tablespoons of chicken liver sauce in each (keep remaining sauce warm), then carefully break 2 eggs on top of each. Bake uncovered, 15-20 minutes or until eggs are firm. When eggs are done, top equally with remaining sauce; sprinkle with chives or parsley. Makes 4 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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