Thursday, April 27, 2017

Wayne Rogers' Hunter's Eggs

Wayne Rogers' Hunter's Eggs

For the marinara sauce:

1/4 cup olive oil
2 cups chopped yellow onion
1/2 cup sliced carrots
1 medium-sized green pepper, chopped
2 cloves garlic, pressed
4 cups canned Italian plum tomatoes (or fresh tomatoes)
1 tsp. oregano
1 tsp. basil
1/4 tsp. freshly ground black pepper
1 tsp. salt

Heat oil in large skillet. Add onion, carrots, green peppers and garlic; cook. stirring occasionally. until vegetables are tender and golden. Add remaining ingredients. Partially cover and simmer over low heat for 45 minutes. Leave mixture in "chunky" form (or if preferred, run through sieve, pushing solids through with a wooden spoon). Makes 3-4 cups.

To assemble:

1/4 cup olive oil
1/2 clove garlic, pressed
1 pound chicken livers
1/2 lb. fresh mushrooms, sliced
6 large eggs
3 English muffins, split, toasted and buttered

Heat olive oil and garlic in large skillet (an electric skillet is best). Saute chicken livers and mushrooms in oil. Pour marinara sauce over chicken livers in skillet. Break eggs into sauce, being careful not to break yolks. Cover and cook over low heat until eggs are completed to desired doneness. To serve, place an egg, 2 or 3 chicken livers and sauce on each English muffin. Serve with salad and chilled Bordeaux wine. Serves 6.

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