Baked Omelette with Chicken Liver
Breakfasts • Author's
Description
Baked omelette with chicken liver
Ingredients
- Olive Oil 3 tablespoons
- Onion 1 head
- Chicken Liver 6 pieces
- Potato protein 1 tablespoon
- Sherry 2 tablespoons
- Butter 0 oz
- Parsley 3 stems
- Chicken Egg 6 pieces
- Salt to taste
Step-by-Step Guide
Step 1
Heat the olive oil in a small skillet. Add finely chopped onion and cook over low heat, stirring, for 5 minutes until it becomes soft and translucent. Meanwhile, clean and cut the liver into 4 pieces each. Fry it for 3 minutes, then remove it from the skillet with a slotted spoon and set aside.
Step 2
Add the starch to the skillet and cook, stirring, for 2 minutes, then carefully pour in the sherry and gradually add 275 ml of water. Cook, stirring, for 2-3 minutes, then add the liver and onion to the sauce and season with salt. Remove from heat and do not let it cool.
Step 3
Divide the butter among the molds and melt in an oven preheated to 320°F. Then remove the molds from the oven, crack an egg into each, lightly salt, and return to the oven for 3-4 minutes until the whites are set but the yolks remain intact.
Step 4
Remove the molds from the oven, pour the warm sauce with liver over the whites, and sprinkle with finely chopped parsley. Serve immediately.
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