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Main dishes

Chicken liver bake with eggs and dill

Name: Chicken liver bake with eggs and dill
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Slovak
Ingredients: 500 g Chicken liver; 14 Eggs; 1/2 tsp Salt; Green onions (scallions); Dill; Parsley; Black pepper

Ground chicken liver, hard-boiled eggs, green onions, and dill baked with beaten eggs for 45 minutes at 180°C (350°F). Serves 6.

Slovak cuisine · Translated from Slovak · October 24, 2026 · Light recipe · 267 kcal per serving · High-protein recipe · 29 g protein per serving

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Recipe at a glance

Prep time: 20 min
Cook time: 45 min
Total time: 1 hr 5 min
Temperature: 180 °C (350 °F)
Servings: 6 servings
Difficulty: Medium

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This chicken liver bake with eggs and dill is an oven-baked dish featuring poultry liver. The cooked liver is ground and mixed with quartered hard-boiled eggs, green onions, dill, parsley, and eight beaten eggs. The mixture is poured into a baking dish and baked for 45 minutes at 180°C (350°F). It's a good option for anyone looking for a different way to prepare liver.

Instructions

Tip: tap a step to mark it as done.

Boil the liver and hard-boil 6 eggs separately. Grind the cooked liver, cut the eggs into quarters, and finely chop the herbs and green onions.
Beat 8 eggs with the salt and pepper. Add the herbs, green onions, liver, and hard-boiled eggs, and mix thoroughly.
Pour the mixture into a baking dish and bake in an oven preheated to 180°C (350°F) for 45 minutes.

Tip: Before cooking, trim any membranes and greenish spots caused by bile from the liver, as they are bitter. Cook it only until the center is no longer pink; cooking it longer will make it tough.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 267 kcal
Protein: 29 g
Carbohydrates: 1.7 g
of which sugars: 0.5 g
Fat: 15 g
of which saturates: 5.0 g
Fiber: 0.1 g
Salt: 1.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Pečeňová pochúťka z kuracej pečene s vajíčkami a kôprom