FRIED LIVER AND BACON

Preparation Method :

• Cut each bacon rasher (slice) in half. Place in a cold frying pan and cook until crisp, pouring off and reserving fat as it runs.
• Remove bacon and keep warm. Return bacon fat to pan, add butter and heat. Fry the tomatoes on both sides and season with salt and pepper.
• Meanwhile slice the liver and remove any gristle. Dust with flour on both sides. When the tomatoes are done, remove from the pan and keep warm.
• Arrange the liver slices in the pan and fry briskly until brown, about 2 minutes on each side. Do not overcook or it will be hard.
• Season with salt and pepper; remove and keep warm.
• Add the onion to the pan and fry, stirring, until golden. Stir in the wine or stock, scraping up all the brown bits from the pan.
• Bring to the boil, simmer for a minute or two and check for seasoning. Arrange the liver on warm plates surrounded by bacon and tomatoes; pour gravy over.
• Serve garnished with the remaining egg.