Shirred Egg with Chicken Liver

1. 1

   Preheat the broiler.

2. 2

   Melt the butter in a small heatproof gratin pan.

3. 3

   When it is sizzling, toss in the chicken liver, sear for only a minute, then add the shallot and/or scallion and cook quickly, tossing, for another 1/2 minute.

4. 4

   Splash in the sherry, let cook for a few seconds, until syrupy, then carefully break the egg right into the pan.

5. 5

   Salt and pepper everything, and let cook over medium heat until the egg has just begun to set.

6. 6

   Spoon the little bit of pan juice over the egg, and slip onto a rack about 6 inches under the broiler to finish cooking, just until the egg is set.

7. 7

   Baste again, and eat from the gratin pan with some toasted bread to mop up the browned bits and juice.

8. 8

   Ham and sausage are also wonderful with shirred eggs, and you could do a vegetarian version with some onion and sweet pepper or some leftover ratatouille, if you have any.

* Per serving · 4 servings · Values may vary.

No additional tips available.