I was hungry, working late, in need of a filling breakfast – and I was all out of chollah bread for the perfect ironic bacon sandwich. So I took my devilled mushroom recipe and used kidneys instead.
- 2 lamb’s kidneys
- knob of butter
- tsp dried oregano
- slug of Worcestershire sauce
- 2 tablespoons crème fraîche
- half a teaspoon of smoked paprika
- salt and pepper
Wash and slice the kidneys in half. Remove the white bits with sharp kitchen scissors. Fry on each side for a few minutes in the hot butter. Add salt & pepper, a slug of Worcestershire sauce. When the kidneys are cooked, add the crème fraîche and serve on toast or crusty bread with a sprinkling of paprika. Offally good.
You can read more breakfast recipes here.