Italian · Lunch
Chicken Liver Spread on Toast (High-Protein)
Chicken liver spread on toasted sourdough, gently sautéed with shallot, garlic and thyme in brandy-cream sauce, then blitzed smooth with butter and cannellini beans. Topped with a chopped hard-boiled egg and capers for a high-protein Tuscan-style crostini.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
638Calories
54.8gProtein
29.8gFat
39.4gCarbs
3.4gSugar
6.8gFiber
832mgSodium
768mgChol
13.2gSat Fat
960mgPotassium
122mgCalcium
10.3mgIron
20.2mcgVitamin B12
8.8mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Boil the egg in water for 9 minutes until hard-boiled; cool, peel, and chop. Trim the chicken liver, removing connective tissue and any greenish spots.
2
Heat
Melt butter with olive oil in a skillet over medium heat. Add shallot and thyme; cook 4 minutes until softened, then add garlic and cook 30 seconds.
3
Heat
Sear chicken livers over medium-high heat 3 minutes per side until browned outside but still faintly pink inside when cut.
4
Heat
Pour brandy into the skillet and simmer 1 minute, scraping the pan base until the liquid reduces by half and alcohol burns off.
5
Mix
Stir in cream and beans; simmer 2 minutes until warmed through. Transfer to a food processor with the chopped egg; blitz until smooth. Season with salt and pepper.
6
Plate
Toast sourdough 2 minutes per side until golden. Spread the liver mixture on toast, scatter capers on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken liver, trimmed
- 22 large eggs
- 1/2 cup45g, about a third of a 15.5 oz can, drained cannellini beans
- 22 small shallot
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh thyme leaves
- 2 tbsp28g unsalted butter
- 2 tbsp30ml olive oil
- 4 tbsp60ml brandy
- 4 tbsp60ml heavy cream
- 2 slice2 slice sourdough bread
- 2 tsp2 tsp capers, drained
- salt, to taste
- black pepper, to taste
