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Scrambled Eggs with Chicken Livers and Bacon

November 13, 2010

This is not the recipe for chicken liver “haters”, however you might be converted.  I usually save the chicken livers from a whole chicken and freeze them until I have about four to six, save a couple of pieces of bacon and this breakfast will deliver flavor and sustenance through the day.  I love chicken livers so this recipe was a natural for me. 

Scrambled Eggs with Chicken Livers and Bacon


  • 1/8  lb. Bacon (cut in 1″ pieces)
  • 1/2 C. Chicken Livers (rinsed and trimmed)
  • Salt and Freshly Ground Pepper
  • 4-5 Large Eggs


  1. Cook the bacon until crisp, remove from pan and set aside (reserve about 1 T. of drippings
  2. Add the chicken livers to the pan and brown on both sides, pink on the inside
  3. Add the eggs and fold all together
  4. Plate on a warmed plate 

(Serves 2-4/depending on the hunger)

One Comment leave one →
  1. G.T. permalink
    September 11, 2012 11:59

    This sounds great! When I try it, I’m gonna add a bit of garlic salt and some sharp cheddar cheese

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