Devilled kidneys

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.

Devilled kidneys

Serves 1.

    • 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.

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