Liver, bacon & onions
With crispy sage & toasted sourdough
Liver, bacon & onions
With crispy sage & toasted sourdough
Serves 1
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
-
Calories 362 18%
-
Fat 13.1g 19%
-
Saturates 3g 15%
-
Sugars 5.9g 7%
-
Salt 1.1g 18%
-
Protein 29g 58%
-
Carbs 32.2g 12%
-
Fibre 2.5g -
Of an adult's reference intake
Tap For Method
Ingredients
- ½ a red onion
- 2 sprigs of fresh sage
- 1 slice of sourdough bread , (50g)
- 1 rasher of smoked higher-welfare streaky bacon
- 125 g slice of higher-welfare calves’ liver
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- Peel and very finely slice the red onion. Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.
- Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
- Push the onions to one side, and add the bread and bacon to the pan. As soon as they crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don’t catch. Once the bacon is golden, move that on top of the onions.
- Lightly season the liver, then add to the pan to sear for just 1 minute on each side, so it’s golden on the outside, blushing in the middle.
- Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.
Related recipes
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited