1 lb. chicken livers
1 lg. onion, sliced
2 tbsp. butter
4 tbsp. finely chopped parsley
8 eggs
3/4 c. milk
Salt & pepper

Sprinkle 1/2 teaspoon of pepper over livers. Melt butter in a large skillet and brown on all sides. Add onion slices and 1/4 teaspoon of salt. Saute until onions are golden. Beat eggs and milk and add parsley. Pour over livers. Turn down heat and cover. Cook until eggs are set. Divide in 4 portions and serve with toast.