This breakfast chicken liver pate is for all my breakfast and bacon lovers out there. It’s especially great, for all the chicken liver newbies out, and for all my bacon loving paleo people. Trust me, bacon makes everything taste better, and if you’re not a fan of chicken liver, you should still give this a try.
My husband actually came up with this idea. Since my traditional chopped chicken liver, uses hard boiled eggs anyway. It was a really easy to add bacon to the recipe, to give it more wonderful breakfast flavors. Plus, I was able to caramelize the onions in leftover bacon fat, which means a ton of bacon flavor. Chicken liver is the mildest of the livers, but it can still be a strong, unpalatable flavor, especially for those who aren’t used to eating it. So, it’s best to cook it with strong flavors, otherwise the liver flavor will overpower the dish and turn off people to offal. Which would be a shame, since it’s such a powerhouse of nutrients.
- 1 package of bacon (8 oz)
- 1 large white onion
- 2 hard boiled eggs
- 1.36 lbs of chicken liver
- 1 tsp sea salt (or more to taste)
- 1 tsp black pepper
- 1 large cucumber
- (optional) garnish with 1 tbsp fresh chives
- Hard boil eggs set aside.
- Fry up bacon in large pan, set aside bacon and save fat in pan.
- Chop up white onion, and caramelize in bacon fat, then set aside.
- Leave leftover bacon fat in pan, and saute chicken livers 4 minutes per side or until inside is pink.
- Then, in food processor, blend up bacon and onions first so there are no chunky bacon bits. Then add chicken livers and blend until desired smoothness.
- Lastly, add hard boiled eggs, sea salt and black pepper and pulse food processor a few times.
- (Optional) Serve on sliced cucumbers, and garnish with chives.