Scrambled eggs with chicken livers

More liver! This was a total trial of something new, and I thought it was really good. I am finally learning how not to overcook liver - they are really tender and so delicious when they are cooked on the more medium rare side so that the center is still pink. Putting them in this egg dish makes it easy because you have small pieces and you just cook them for a a few minutes with the eggs. The result is a creamy, soft egg and liver combo that is surprisingly good. I was inspired about it from a lovely article in the NY Times that made me think "that sounds super delicious!" even though it also sounded a bit strange.

The original recipe calls for vermouth - which is a dry wine that is flavored with herbs. I didn't have any, so just used a dry white wine. I made this for lunch, and also used cream in lieu of the parmesan cheese. This dish will be really nice when some fresh herbs come in: sage or fresh thyme!

Scrambled Eggs with Chicken Livers
3 tablespoons fat (I used ghee, but coconut oil, bacon fat, or olive oil would work) 
1/2 medium onion, sliced
5 eggs
1/4 c heavy cream
Salt and pepper to taste
6 fresh sage leaves, or a teaspoon minced rosemary or thyme
4 chicken livers, cut into pieces
1/4 cup dry wine (or dry vermouth)
1 T olive oil for garnish
Parsley, chopped for garnish

1. Put 3 tablespoons of the oil in a medium skillet over medium-high heat; a minute later, add the onion and cook, stirring, until it begins to brown, about 5 minutes. Meanwhile, beat the eggs with the cream and some salt and pepper.

2. Add the herbs and livers to the onion and cook, stirring occasionally, until pink, about 2-3 minutes. Pour in the eggs and vermouth and stir until the eggs set, a minute or so. Garnish with the remaining olive oil and parsley and serve hot, warm, or at room temperature.