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Kidneys in Mustard Sauce on Toast

Pan-fried lamb kidneys served with a creamy Dijon mustard and chive sauce on a slice of toasted bread.

QuickHigh ProteinBreakfastOffalCreamy

Estimated Nutrition

Per Serving Total
Calories 542.4 kcals 542.4 kcals
Carbohydrates 15.8 grams 15.8 grams
Fat 38.6 grams 38.6 grams
Protein 34.2 grams 34.2 grams
Cook Time
10 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
10
ml
Dijon Mustard
Dairy
5
g
Butter
60
ml
Double Cream
GrainsCereals
1
slice
Bread
toasted, for serving
Meat
2
piece
Lamb Kidneys
membranes removed, sliced in half and core removed
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
handful
Chives
fresh, chopped
OilsFats
5
ml
Olive Oil

Steps

  • Season the kidneys with salt and black pepper.
  • Heat the oil and butter in a frying pan over medium heat.
  • Fry the kidneys for 6 minutes until golden-brown and cooked through.
  • Boil the cream in a small saucepan.
  • Reduce heat, stir in mustard, and simmer until the sauce thickens.
  • Season with salt and pepper then stir in chopped chives.
  • Place toast on a plate, top with kidneys, and pour the sauce over.