Chicken Livers With Scrambled Eggs
Chicken livers with mushrooms cooked in butter and seasoned with Worcestershire sauce create a rich, savory dish with tender liver pieces and flavorful mushrooms. Paired with fluffy scrambled eggs, this comforting meal suits those who enjoy hearty, protein-packed breakfasts or brunches with bold flavors.
Ingredients
Instructions
- Melt butter in a large skillet over medium heat.
- Add chicken livers and brown them on all sides.
- Push the livers to one side of the skillet.
- Add sliced mushrooms to the skillet and cook, stirring until they are light brown.
- Mix the cooked livers and mushrooms together in the skillet.
- Sprinkle with salt and Worcestershire sauce.
- Reduce heat, cover tightly, and simmer for 5 minutes until the livers are cooked through.
- Serve the liver and mushroom mixture with scrambled eggs.
Tips & Substitutions
For a richer flavor, consider adding minced garlic or shallots when cooking the mushrooms. If you don't have Worcestershire sauce, soy sauce can be a suitable substitute. For a healthier twist, opt for olive oil instead of butter, and feel free to incorporate spinach or kale into the scramble for added nutrients. This dish pairs beautifully with Chicken Almondine for a delightful meal.
Serving Suggestions
Serve the liver and mushroom mixture over a bed of fluffy scrambled eggs for a hearty breakfast or brunch option. This dish also pairs well with toasted crusty bread or a side of fresh greens. For a complete meal, consider adding a serving of Cream Of Broccoli Soup(Microwave) as a comforting starter.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, use a skillet over low heat to ensure the chicken livers and mushrooms stay juicy. You can also microwave them in short intervals, stirring frequently, but be cautious not to overcook them, as they can become tough.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Livers With Scrambled Eggs contains roughly 349 calories, with 6g protein, 64g carbohydrates, and 8g fat. It is an excellent source of vitamin D (50% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 866mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken livers for this recipe?
Yes, you can use frozen chicken livers, but make sure to thaw them completely before cooking. Thaw them in the refrigerator overnight for best results, as this helps maintain their texture. Cooking times may vary slightly, so check for doneness to ensure they are cooked through.
What can I substitute for chicken livers?
If you're not a fan of chicken livers, you can substitute them with ground chicken or turkey for a milder flavor. Alternatively, sautéed diced chicken breast can also work well, although the texture and taste will differ. For a vegetarian option, consider using sautéed mushrooms and firm tofu.
How can I make this dish spicier?
To add some heat to this dish, consider incorporating red pepper flakes or a splash of hot sauce when cooking the livers and mushrooms. You can also serve it with a side of spicy sriracha or a sprinkle of cayenne pepper in the scrambled eggs for an extra kick. Adjust the spice level according to your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).