EGGS WITH CHICKEN LIVERS

• 4 Tbs. olive oil
• 3 slices bacon, diced
• 1 lb chicken livers, cut into large pieces
• 4 Tbs. finely chopped onion
• 1 clove garlic, finely chopped
• 6 Tbs. dry sherry (optional)
• Salt and freshly ground pepper to taste
• 6 eggs, lightly beaten
• Chopped chives for garnish (optional)

Heat half the oil in a skillet over moderate heat and saut� the bacon until lightly browned. Add the chicken livers, onion, and garlic and saut� until the livers are browned but still pink on the inside. Add the optional sherry, salt, and pepper and cook an additional 3 minutes. Remove from the heat. In a separate skillet heat the remaining oil and scramble the eggs, cooking to the desired degree of firmness, and season with salt and pepper. Serve the eggs topped with the chicken livers, garnished with chopped chives if desired. Serves 4 to 6.