Steps
- 1
Preheat oven to 375°F (190°C).
- 2
In a bowl, combine crushed pork rinds and one whole egg; mix well until it forms a dough-like consistency.
- 3
Press the pork rind mixture evenly into the bottom and sides of a small tart pan to form a crust.
- 4
Bake the crust for 10 minutes until slightly firm and golden; remove from oven and set aside.
- 5
In a skillet, melt butter over medium heat and sauté chicken livers until cooked through and caramelized, about 5-7 minutes; season with salt and pepper.
- 6
In a bowl, whisk the duck eggs with a pinch of salt and pepper.
- 7
Pour the duck eggs into the baked crust, then distribute the cooked chicken liver pieces evenly on top.
- 8
Bake the tart for 15-18 minutes until the eggs are set and the crust is crispy.
- 9
Remove from oven and let cool slightly before garnishing with crispy chopped bacon bits.
- 10
Slice and serve warm for a rich carnivore breakfast experience.
Tips from the Chef
Use fresh duck eggs for a richer flavor and vibrant color in the filling.
Ensure chicken livers are well trimmed to remove any bitterness.
Crush pork rinds finely to help the crust hold together better.
Let the tart rest a few minutes after baking to firm up the filling for cleaner slices.
Garnish with freshly cracked black pepper for added aroma and bite.
Ingredients
- 2 cups pork rinds, crushed (for crust)
- 1 whole egg, whole (to bind crust)
- 1 tbsp unsalted butter (for cooking liver)
- 6 oz chicken liver (cleaned and trimmed)
- 4 whole duck eggs (for filling)
- 1 tsp salt (to taste)
- 0.5 tsp black pepper (freshly ground)
- 2 slices bacon (crispy and chopped for garnish)
Nutrition
(per serving)
Calories
694
Protein
56.7 g
Carbs
3.1 g
Fat
50.6 g
