This is an old family favourite that reminds me of happy mornings. Oven-roasted tomatoes and a fried egg are great additions to the iron-rich livers. It’s a hearty breakfast that easily doubles up as a quick but filling brunch.
Recipe by Natasha Sideris
Photograph by David Ross
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
