Devilled Kidneys on Toast

Golden-brown lamb kidneys cooked in a piquant spiced sauce served over toasted white bread and garnished with fresh parsley.

Quick High Protein Spicy Breakfast Offal Brunch

Estimated Nutrition

Calories

298.1

kcal / serving

596.2 kcal total

Carbs

19.3g

per serving

38.6 g total

Fat

12.4g

per serving

24.8 g total

Protein

27.2g

per serving

54.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dairy

Fruits

GrainsCereals

slice

White Bread

toasted

Meat

piece

Lambs' Kidneys

trimmed and cut into chunks

NutsSeeds

English Mustard Powder

pinch

Cayenne Pepper

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Flat leaf Parsley

chopped fresh for garnish

Method

Heat a frying pan until hot and fry the butter and kidneys for 3 minutes until browned.

Whisk the Worcestershire sauce, tomato purée, lemon juice, mustard, and cayenne together in a bowl.

Pour the mixture over the kidneys and cook for 2 minutes until cooked through.

Season with salt and pepper to taste.

Place the kidneys and juices onto the toast and garnish with parsley.