Drizzle Oil and Vinegar

Drizzle Oil and Vinegar

Italian Eggs With Extra Virgin Olive Oil

• Four eggs
• Four slices buttered toast
• Four tablespoons extra virgin olive oil
• One and one quarter teaspoons salt
• One quarter cup canned tomato sauce
• One quarter cup chopped onions
• One quarter cup dry white wine
• One quarter pound chicken livers
• One quarter teaspoon basil
• One quarter teaspoon freshly ground black pepper
• One tablespoon parsley

Wash the chicken livers very well and then slice each piece in two. In a saucepan pour in the olive oil and begin to heat on a medium setting. Place the onions in and sauté them for five minutes. Then place the chicken liver pieces in and cook for another five minutes while frequently mixing them together with the onions. Then put in the wine, basil, tomato sauce, pepper and salt. Let it begin to boil and then return to low heat for another five minutes. Crack open the eggs and let fall into the pan, then cover the pan and let cook for three more minutes. Place an egg per slice of bread and then coat with the sauce and sprinkle to taste with parsley. Serves three.

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