Wonderful anytime of the day but perfect for mornings on the go. Also delicious smothered in butter or pate!
You will need:
1 cupcake pan
a dozen eggs
enough chicken livers to place 1 in each cupcake round
1 cup shredded raw cheddar (optional)
as many slices of your favorite cured meat (salami pictured) as will allow you to line each cupcake round with them
1/2 stick soft butter
Makes 10 large biscuits
Prep time: 20 minutes
Bake time: 30 minutes
First share your chicken livers on a grill top or in a skillet. Cook out all moisture thoroughly. I’ve found the crispier the better! Then set aside.
Grease each cupcake round with butter then line each with a slice of cured meat. You can use 2 if you feel like adding extra structure to the biscuits.
In a mixing bowl blend your dozen eggs until smooth. If you wish to include cheese add to your eggs until blended. Then pour into your cupcake rounds until 3/4 full.
Then place a cooked chicken liver in the center of each biscuit round. Pop in the oven at 350 degrees for 30 minutes until puffy and golden brown on top.