Chopped Liver, Bacon and Egg Breakfast (Or Not) Soup

Background info: For all of human history, breast milk has been a fundamental food for growing children, providing immune-boosting nutrients as well as perfectly meeting infant nutritional needs. Yet, in the modern world, many women run into challenges with breastfeeding, including nutrient deficiencies that make it more difficult to provide adequate, nutritious milk.

This breakfast offers vitamin A from both liver and eggs, essential to encouraging proper eye and bone growth in infants. Eggs (especially pastured) provide a solid source of choline, a vital and commonly deficient nutrient which encourages healthy neurotransmitter activity. In addition, K2, from both chicken liver and gouda, is important for proper sinus and jaw development in infants.

—Price-Pottenger

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This recipe concentrates ingredients high in the fat-soluble activators, especially vitamin K2 (which occurs in Gouda in greater abundance than in any other cheese), while simultaneously kick-starting your day with a digestive powerhouse in the form of homemade chicken stock.

Ingredients

4 strips pasture-raised bacon
4 pasture-raised egg yolks
1 chicken liver, chopped
1 large shallot, minced
2 cups chicken stock
4 tablespoons raw butter
soy sauce (Osahwa brand is my favorite)
unrefined salt
1 cup grated Gouda cheese

Directions

Slice bacon and sauté with shallots, adding chopped liver at the end. Heat stock and salt in a saucepan and carefully drop in egg yolks, making sure not to break them. Cook egg yolks until barely firm, then add bacon, shallot, and liver mixture. Ladle into two bowls and add a few shakes of soy sauce and half the butter to each bowl. Top each with half the grated cheese and serve.

About the Author

Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.