Eeeeewww, liver !

As I prepared this breakfast it reminded me of the opening of an old TV series where the medical students as part of their training are required to witness an autopsy. Several of them faint. Not to curb your  appetite,  by telling this story, some,  like  chefs  can continue in their field even though they are adverse to parts of the  trade or decide that they will cater to a certain food group.

What’s  this got to do with liver ? I would not call beef liver a mainstream dish but recently a family member sourced beef liver to our kitchen from a retailer known for organic food. A bloody looking package indeed, but after a quick diced and sauté the flavor reminded me of the days of    liverwerst,   a deli favorite.

Some bread was diced and fried in butter and garlic, reserved, and some sautéed onions followed, along with dill.

Placed in a small oven proof container , two eggs beaten was added, yes I know cheese is usually in the mix, but keeping it light here. Low power in the microwave for several minutes till fluffed. (BTW a sprinkle of hot red pepper flakes in the mix, salt and pepper a given  also )

Served with sour cream, chili paste and greens , a mix of light and dark roasted Mexican coffee.














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