Chopped Liver and Eggs Skillet

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Chopped Liver and Eggs Skillet, plated and ready to serve

Chopped liver rarely gets to be the star of breakfast, but this dish gives it exactly that role — rich, iron-dense chicken livers cooked down with sweet onions and finished with eggs, rather than mashed into the traditional spread.

What You’ll Need

Ingredients for Chopped Liver and Eggs Skillet

Chopped Liver and Eggs Skillet

Sautéed chicken livers and caramelized onions folded into soft scrambled eggs, a heartier spin on a deli classic.
Print Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: Jewish
Servings: 4 servings
Calories: 310kcal

Ingredients

  • 8 oz chicken livers trimmed and chopped
  • 3 tbsp schmaltz or olive oil divided
  • 1 onion thinly sliced
  • 8 large eggs
  • Salt and black pepper to taste
  • Chopped chives, for garnish

Instructions

  • Heat 2 tbsp schmaltz in a skillet over medium heat. Add onion and cook 10–12 minutes, stirring occasionally, until deeply caramelized. Remove and set aside.
  • Add remaining schmaltz to the skillet and sear chicken livers 3–4 minutes, until browned outside but still slightly pink inside.
  • Return onions to the skillet and stir to combine.
  • Whisk eggs with salt and pepper, then pour into the skillet.
  • Gently fold as the eggs set, 3–4 minutes, until softly scrambled.
  • Garnish with chives and serve hot.

Nutrition

Serving: 1serving | Calories: 310kcal | Protein: 24g | Fat: 20g | Fiber: 1g
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Cooking Chopped Liver and Eggs Skillet in the kitchen

Health Benefits

  • Chicken livers are exceptionally rich in iron, vitamin A, and vitamin B12.
  • Caramelized onions add natural sweetness without any added sugar.
  • A nutrient-dense way to start the day that delivers real staying power through the morning.
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