Liver and Egg

It is one of those things that many people have a dislike for. Yet Liver and Egg is a very tasty alternative to the more traditional bacon.

Since, at least in the UK, Liver comes in at quite a low price point then it can be quite versatile. This works as a quick lunch although it can easily be extended to create a dinner.

Try it out because it is very tasty.

Serves 1


  • 125g/4oz Pork Liver
  • 1 large Egg
  • 1 Tbsp Soya or Vegetable Oil
  • Salt
  • Pepper
  • (Optional) Brown Sauce

Liver and Egg


  1. Heat your choice of oil in a 30cm/12in fry pan to a medium-high heat.
  2. Rinse the liver then cut into around 5cm/2in in length. Dry using kitchen paper.
  3. Add to the heated oil and cook for 2-3 minutes turning occasionally so the surfaces seal.
  4. Reduce the heat and continue to fry, turning occasionally, for a further 5 minutes.
  5. Set the liver to one side of the pan then break the egg into the other. Continue to cook for a few more minutes until the egg is set to your liking.
  6. Spoon the egg and the liver onto a serving plate. Sprinkle on a little salt and pepper to taste. Brown Sauce tends to be used when fried eggs are involved so add some of that if you wish.
  7. Serve and enjoy


This is more of a lunch dish but it can easily be expanded. Try adding onion, mushroom or both to the liver for added flavour. Soy or Worcester Sauce or even Tabasco would give a different touch to the final result.

Alternatively, turn into a dinner by adding Potato Wedges or Rosemary Roasted New Potatoes.

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