Lambs Fry and Bacon

1. Place liver in a bowl and cover with milk and refrigerate for at least 1 hour. This could be done the day before.
2. Discard the milk and peel the outer skin layer of the liver. Thinly slice the liver. Place into a bowl and add flour and a good pinch of salt and pepper. Toss to combine.
3. For the crispy sage garnish, in a small frying pan, add enough olive oil to coat the bottom of the pan. Heat over medium. When the oil is hot, fry the leaves for 30 seconds until crispy. Remove with a slotted spoon onto a plate lined with paper towel. Set aside.
4. Heat a large frying pan over medium heat. Add 25g of butter and 1 tbsp of olive oil. Cook shallots, bacon and mushrooms for 5 minutes or until the onion has softened and the bacon has browned. Add garlic, thyme and sage and cook stirring for 1 minute. Remove this mixture to a bowl.
5. Place the frying pan back on high heat. Add the other 25g of butter and another tbsp of olive oil. Fry the sliced liver for 3-4 minutes until browned. Add the onions, bacon and mushroom mix in with the livers. Add the worchestire sauce, mustard and cream. Stir to combine and simmer for 2-3 minutes or until the sauce has thickened. Stir in chopped parsley and check for seasoning. Turn off the heat and set aside.
6. To poach the eggs, bring a pot of water to a simmer and add vinegar. Break eggs separately into a small bowl and pour each one gently into the pot of water. Stir the water gently to create a whirlpool and cook eggs for a couple of minutes or to your liking.
7. To serve, place toasted, buttered sourdough slices onto a plate and top with Lambs Fry and Bacon. Add 2 poached eggs to each. Garnish with extra chopped parsley, grated parmesan, freshly ground black pepper and fried sage leaves.