Gastronomixs

Devilled kidneys on toast

A classic English breakfast for those who love kidneys.

Devilled kidneys on toast

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Ingredients

12

 

lamb kidneys

2

 

onions

200

ml

chicken stock

1

tsp

ground paprika

2

tsp

English mustard

1

tsp

Worcestershire sauce

50

g

butter

As needed:

 

sourdough toast

As needed:

 

corn starch

Preparation method

  • Trim the lamb kidneys by removing the membrane and the white centre part.
  • Heat a frying pan and melt the butter.
  • Season the kidneys with salt and pepper.
  • Brown on both sides, remove from the pan, and set aside for later use.
  • Cut the onions into 1cm-thick half rings.
  • Fry the onions in the same pan in which the kidneys were fried.
  • Add the ground paprika and mustard.
  • Deglaze with the chicken stock and add the kidneys.
  • Cook the kidneys in the stock for about ten minutes.
  • Toast the bread in the meantime.
  • Thicken the liquid with corn starch, so that it coats the kidneys like a gravy.
  • Serve immediately with hot toast.

Serving suggestions

  • As a breakfast dish on its own.
  • In a smaller version in a composition with other preparations of lamb.

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