Sprinkle 1/2 teaspoon pepper over livers. Melt butter or margarine in large skillet and brown livers on all sides; add onion slices and 1/4 teaspoon salt; saute until onions are golden. Beat eggs with milk, stir in parsley and pour over livers. Turn down heat and cover; cook until eggs are set. Divide in 4 portions and serve with toast.
