Best brunch ever .......
Peel and slice 1 red onion .
Cook in a large pan with 1 tbs of rice bran oil
Add 2 sprigs of fresh sage finely sliced ( set aside 2 whole sage leaves )
Cook till the onions and sage are tender and cooked through .
Push the sliced onions to one side of the pan and add 1 rasher of bacon and 1 slice of sourdough bread .
Flip the bread and bacon over as soon as they start to crispen .
Drizzle the softened onions with a little red wine vinegar , then pile them on the bread , then move the bacon slice on top of the onions .
Now add 1 slice of lambs liver ( about 125 gm ) to the pan and sear for 2 minutes on each side , until the liver is golden and pink the middle .
Quickly add the 2 reserved sage leaves with a little oil to crisp them up and serve on top .
Season with salt and pepper .
Cook in a large pan with 1 tbs of rice bran oil
Add 2 sprigs of fresh sage finely sliced ( set aside 2 whole sage leaves )
Cook till the onions and sage are tender and cooked through .
Push the sliced onions to one side of the pan and add 1 rasher of bacon and 1 slice of sourdough bread .
Flip the bread and bacon over as soon as they start to crispen .
Drizzle the softened onions with a little red wine vinegar , then pile them on the bread , then move the bacon slice on top of the onions .
Now add 1 slice of lambs liver ( about 125 gm ) to the pan and sear for 2 minutes on each side , until the liver is golden and pink the middle .
Quickly add the 2 reserved sage leaves with a little oil to crisp them up and serve on top .
Season with salt and pepper .
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