Eggs Rossini

Preheat oven to 350°F (175°C).

Place chicken stock in a small saucepan and bring to a rapid boil. Reduce heat and simmer vigorously until the stock is reduced by half, about 8-10 minutes. Add 1-2 drops of browning sauce for color.

Meanwhile, bring a pot of water to boil. Add chicken livers and simmer gently for 10 minutes until cooked through. Drain and set aside.

Slice the mushrooms into thick pieces. Add both the cooked chicken livers and sliced mushrooms to the reduced stock. Let them stand and absorb flavors while preparing the eggs.

Place butter in the bottom of a shallow, oven-safe platter or baking dish. Place in the preheated oven just until the butter melts.

Remove the dish and carefully break the 6 eggs into it, spacing them evenly and keeping the yolks intact.

Return to oven and bake for 12-15 minutes until the egg whites are set but yolks remain slightly soft.

Season with salt and pepper, then garnish the eggs with the chicken livers and mushrooms from the stock.

Drizzle any remaining reduced stock around the dish and serve immediately while hot.