Chicken Liver Crostini with Pickled Eggs

Ingredients

• 12.3 inch crusty baguette 
• 1  bay leaves 
• 2  bay leaves divided
• 2 tablespoons butter ()
• 1  chicken trimmed
• 6 ounces chicken livers deveined
• 0.3 cup wine dry white
• 4  garlic clove minced peeled
• 6  hardboiled eggs peeled
• 0.5 cup olive oil for brushing bread
• 1 cup onion finely chopped
• 3 tablespoons port wine 
• 1.5 cups red wine vinegar 
• 0.5 teaspoon salt 
• 2 large shallots sliced into rounds
• 1.5 teaspoons sugar 
• 4  thyme sprigs fresh
• 4  thyme sprigs fresh divided chopped
• 0.5 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• skewers
• cutting board

Directions

1. Combine vinegar, 1/2 cupwater, shallots, thyme sprigs, cloves, bayleaf, salt, and sugar in medium saucepan;bring to boil. Reduce heat to medium-lowand simmer pickling mixture 15 minutes toallow flavors to blend.
2. Remove mixture fromheat and cool to room temperature.
3. Pierce hard-boiled eggs all over withthin skewer or fork to depth of 1/2 inch.
4. Placeeggs in 1-quart glass jar or medium bowl.
5. Pour pickling mixture over eggs; cover andrefrigerate overnight. DO AHEAD: Can bemade 2 days ahead. Keep chilled.
6. Combine1/2 cup olive oil, thyme sprigs, peeledgarlic cloves, 1 bay leaf, and 1/2 teaspoonsalt in medium skillet; heat over medium-lowheat.
7. Add chicken heart and gizzardto skillet and cook gently until tender,turning occasionally, about 30 minutes(do not allow oil mixture to boil).
8. Transferheart and gizzard to cutting board and coolcompletely, then chop finely. Reserve skilletwith oil mixture.
9. Add chicken livers to oil mixture insame skillet and cook gently over mediumheat until brown on outside but still pink incenter, about 10 minutes.
10. Transfer chickenlivers and garlic cloves from skillet tocutting board and cool, then chop finely.
11. Discard thyme sprigs and all but2 tablespoons oil from skillet.
12. Add butter,onion, 1 tablespoon chopped thyme, mincedgarlic, and remaining bay leaf to sameskillet; sauté over medium heat until onionis soft, about 10 minutes.
13. Add wine and Portand cook until almost evaporated, about2 minutes.
14. Add chopped gizzards andchicken livers and simmer 1 minute. Seasonto taste with salt and pepper. DO AHEAD: Canbe made 1 day ahead. Cool slightly. Coverand chill. Rewarm over medium heat justuntil warm before using.
15. Preheat oven to 400°F. Arrangebaguette slices in single layer on bakingsheet; brush tops lightly with olive oil.Toast in oven until pale golden, about 12minutes. Cool. DO AHEAD: Baguette toastscan be made 4 hours ahead.
16. Let stand atroom temperature.
17. Divide chicken liver mixture amongcrostini. Slice 2 to 3 pickled eggs intorounds. Top liver mixture on each baguettewith 1 egg round and a few shallot roundsfrom pickling liquid.
18. Sprinkle lightly withremaining 1/2 tablespoon chopped freshthyme and serve.
19. Chop up leftoverpickled eggs and mix them into yourfavorite tuna salad or Cobb salad recipe.
20. Per serving: 237.1 kcal calories,58.0 % calories from fat, 15.3 g fat,3.6 g saturated fat,
21. 4 mg cholesterol,
22. 9 g carbohydrates,
23. 1 g total sugars,
24. Bon Appétit