Forget soggy cereal. Liver is the real breakfast of champions. I had organic chicken livers for breakfast for two days in a row. Between me and husband they got eaten up, and I am regretting not making a double batch!
My recipe is super-easy. Here is what I did:
- Preheated the oven to 350 degrees.
- Cut each organic chicken liver into uniform pieces (in half for most of them).
- Opened up a package of “the good bacon” and cut it in half. For each piece of liver, I wrapped a half-slice of bacon around so that the ends met underneath the liver. If it was a small piece of bacon, or a larger liver, I added a second piece of bacon cross-wise.
- Lined up the wrapped livers on a parchment-lined baking sheet, and baked them for about 30 minutes.
- Then I broiled the livers for just a couple of minutes to crisp up the bacon. If you do this step, keep a close eye on your livers. You don’t want your livers (or your parchment paper) to burn.
- Finally, I drizzled these with a little bit of organic tamari (use coconut aminos to avoid the soy). You could also marinate the livers ahead of time.
I had 3 of them for breakfast this morning, cold out of the fridge. Delicious, and satisfying. I ate them wrapped in kale for an extra layer of goodness (and no greasy fingers). I love eggs for breakfast, but this recipe is good for a change-up, and for making liver appealing.