Chopped liver, an old English breakfast high in various B group vitamins. As children we'd be fed this every now and then to ensure we were getting enough B vitamins. By cooking the liver in bacon and onion it helps the liver take on a better flavour.

Ingredients:

200g Beef Liver (1/2 lb)
2 Slices Bacon
1/2 Onion
1/2 Can Baked Beans
2 Eggs
Rye Bread
Extra Virgin Olive Oil

Preparation:

Dice liver and cut up the bacon, cook it in the pan with some extra virgin olive oil.

Once cooked remove the liver, bacon and onions. Then crack the eggs into the fat (olive oil and bacon fat) still in the pan.

Cook the eggs, take them out and put them aside.

Pour 1/2 a can of baked beans into the pan and warm them up, don't clean the pan first (i) it takes more time (ii) the flavour of the other ingredients will be picked up by the beans sauce.

Serve with a few slices of rye bread.

Watch The Video Recipe: