Recipe by Lori Ross

1 lb. chicken livers, rinsed and dried
1 medium onion coarsely chopped
3 Tbsp butter or olive oil
2 hard-boiled eggs, coarsely chopped
French or Italian bread, sliced and toasted until crispy
Fresh sage, rosemary or thyme
Salt and pepper

Sauté onion in butter or oil until soft. Place livers on broiling pan, and salt and pepper generously. Broil until livers are no longer pink inside (about 5 minutes in preheated oven). Mash cooked livers, sautéed onion, and salt and pepper. Mix chopped eggs into liver mix. Serve warm or at room temperature with toasted bread.