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Sri Lankan Liver & Egg Lettuce Cups (RECIPE)

MY BREAKFAST SERIES CONTINUES…

Protein. Fat. Fiber.

The coconut walnut porridge received some great feedback and I am now moving on to a little more cooking time. This recipe took me 22 minutes from first chop of the onion to letting the last water out of the sink after washing up. No excuse.

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Liver & Egg Lettuce Cups

Eggless version using the lettuce as a wrap

Coconut and eggs are going to feature fairly regularly in this series but I will eventually branch out, I apologize for now but they are minor parts in this cup of deliciousness.

Free range chicken livers are a super source of protein, iron and B vitamins. I love including them when I can although it is still not enough. They are economical too, a R 15 tub will give you 3 servings.

I have included coconut cream as my medium chain triglyceride (fat), chili and rum for bags of flavour, onion and lettuce for fiber and an egg to up the protein and fat a little.

“RUM?! BREAKFAST?!” I hear you say. I have a bottle of coconut rum that jumped out the cupboard at me and made too much sense to ignore. I always use an alcohol to cook my livers and sherry or port are good options too. Don’t worry, the alcohol will cook off so you can still drive to the office and be productive at work, it is just the addition of flavour we are looking for here.

WHAT YOU WILL NEED:

  • 80 g free range chicken livers, diced
  • half an onion, diced
  • 1 tbsp coconut milk/cream
  • 1 tbsp rum/sherry/port
  • half a chili, chopped
  • 1 egg
  • 1 small gem lettuce head, leaves separated

Chop the onion and chili and cook with a little butter or coconut oil over a medium high heat for 2 minutes. Add the chicken livers and cook for another 2 minutes. Pour in your rum and simmer for 3 minutes to cook off the alcohol. Add your egg and scramble.  Add the coconut cream, stir and remove from the heat. The egg should finish cooking due to the residual heat while you prep your lettuce cups.

Use two leaves for each cup and season with a little salt and pepper. Two cups (four leaves) should be enough for a serving.  I added a tablespoon of my homemade pickled carrot and cucumber to the cups too for some probiotics and a little extra flavour. I will post a recipe on this soon.. 

Scoop your liver delight into each cup and get stuck in. Give it a try, be adventurous.

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