Ingredients:
- Bavarian / Dijon mustard 2 teaspoons
- Honey 2 tsp
- Cherry Tomatoes 250-300 grams
- Light green leaves bunch
- 4 eggs
- Bulgarian sweet pepper 2 pieces
- Balsamic vinegar 3-4 teaspoons
- Vinegar for boiling eggs 2-3 tbsp. spoons
- Olive oil 4 tbsp. spoons
- Red onion 1 piece
- Chicken liver 800 grams
- Salt, black ground to taste
Cooking method:
Step 1. Wash vegetables, dry, necessary to peel. Chop the onion into thin half rings.
Step 2 Salad leaves to pick in large pieces.
Step 3 Cut cherry tomatoes into quarters.
Step 4 In a deep bowl, mix the ingredients for the sauce: oil, vinegar, mustard, salt, honey.
Step 5 Bell pepper cut into strips.
Step 6 Wash the chicken liver, remove the films and fatty veins, cut into small pieces.
Step 7 Brown the liver in olive oil in a hot pan, season with salt and pepper to taste.
Step 8 Fry the pepper until soft in another pan, with the addition of oil.
Step 9 Preparation of poached eggs: Pour 2 tablespoons of vinegar into boiling water, use a spoon to form a funnel and pour an egg, previously freed from the shell, into it. Boil the egg for 2.5-3 minutes, with a weak boil, remove it with a slotted spoon and transfer to a container with cold water for 20 seconds. Prepare poached eggs one at a time.
Step 10 To serve the dish, lettuce leaves must be laid out on a plate, with the next layer of pepper, then liver and poached egg. Top with dressing, sprinkle with ground black pepper and cut the egg before serving.
Bon Appetit!
