4 slices bacon
2 Tbsp olive oil
2 Tbsp butter
1 small onion, chopped finely
1 lb chicken livers, washed and trimmed
10 oz can cream of mushroom soup
¼ tsp dried thyme
¼ tsp dried basil
¼ tsp dried rosemary
freshly ground pepper, to taste
2 eggs, hard boiled and quartered
½ c plain yoghurt (or sour cream for the decadent)
paprika

1. Fry bacon in a skillet til done. Remove from pan, let cool and crumble. Set aside for garnish.
   
   
2. Melt butter and oil in the skillet. Add onion and sauté until golden.
   
   
3. Cut chicken livers into bite size pieces. Add to the onion mixture and sauté over medium heat until tender (about 4 minutes).
   
   
4. Add soup, herbs and freshly ground pepper. Stir to combine.
   
   
5. Add eggs and yoghurt and stir over medium heat until warmed. Watch that it does not boil; yoghurt has a tendency to curdle. Garnish with crumbled bacon, paprika
   
   
6. Garnish with crumbled bacon and paprika.
   
   

Serve with pumpernickle bread and grilled tomatoes.