Breakfast liver, friends. That’s where we start. No toeing the water on this: BEGIN.
- Find your favorite cow.
- Distract it.
- Put a pan on a med-high flame/middle of the knob if you have an electric stove. If you like cast iron or a pan with a neat ceramic coating like mine, you can do this dry. If not, put some grass-fed butter in there.
- Cut the liver into eety beety pieces. By the time you’re done with this, your pan should be nice and hot. You can test the heat by getting your hand wet and flicking it at the pan. If the water droplets that fly off hit the pan and immediately sizzle, you’re good.
- Put the liver in the pan. Push it around with your spatula. Make comments you’ve heard on cooking shows, like “Now THIS. See, this is what eating REALLY is. Smell that! Do you smell how beautiful that is??”
- Now the meat has juice that will seep out as it cooks. The juice is red. It is not blood do not think about the blood it is delicious meat juice that is tasty and you want to eat it because it is amazingdelicious. Keep pushing the meat around until the meatjuice is not red anymore.
- Flop in some roasted red peppers. I’ll post how to make these later, but it’s breakfast! No one has time to make them. Grab some of these:
- …and put them in the pan!
- Kinda chop ’em with your spatula and splash some sea salt (whatever color) in there.
- Also add some spicy stuff. I used a super easy hot pepper relish, that I’ll post the recipe for soon. If you don’t want to bother with that, just chop your favorite hot pepper super fine. WEAR GLOVES (more on this later).
- Tear some greens.
- Omg, put the red pepper/liver on the greens!!!
- Here’s where things go from pretty good to awesome:
- Eggs! What?! Pop them!
- Mash. Eat. Love this breakfast. You love it!!
No responses yet