Slice the bacon into 2.5cm lardons, 5mm thick. Fry the bacon in half of the oil over a high flame until crispy, then remove from the frying pan with a slotted spoon and drain on kitchen paper. Slice the field mushrooms into 1cm thick pieces and fry them lightly in the fat left in the pan for about 2 minutes. Remove from the pan and keep warm. These will be added to the pan when the livers are halfway done. Trim the chicken livers to clean them (if fresh livers are not available, then frozen ones will do but ensure that they are washed and drained dry - patting dry with tea towels is ideal). The best results are obtained if the livers are left whole and they are cooked in a hot temperature. Heat the remaining oil in the frying pan and, when smoking hot, fry the livers. When the livers have been cooking for about 2 minutes or so each side (depending on size), add the bacon lardons and the warm mushroom slices. Shake a generous splash of mustard vinaigrette into the pan to deglaze it, then remove it from the heat. If your pan is small, you may have to cook the livers in two batches. Poach the eggs in just-boiling water with a dash of vinegar, no salt. Divide the salad leaves between the serving plates. Spoon some livers, bacon and mushrooms over the leaves. Sprinkle the warm mustard dressing evenly over the salad. Using a slotted spoon, place a hot poached egg on top of each salad pile. Add some chopped parsley and serve immediately.
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|Serving Size: 1 Serving (3135g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1880 (64%)|
|Amt Per Serving||% DV|
|Total Fat 208.9g||279 %|
|Saturated Fat 63.4g||317 %|
|Monounsaturated Fat 83.6g|
|Polyunsanturated Fat 28.3g|
|Cholesterol 8460mg||2603 %|
|Sodium 2800.2mg||97 %|
|Potassium 2680.1mg||71 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 15.4g|
|Protein 251.6g||359 %|
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Calories per serving: 2950
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