Devilled Kidneys

These have fallen out of favour as a breakfast dish. I can see why. It’s not a dish for the faint hearted in the morning. Best served with a strong, spicy Bloody Mary; if you are to have devilled kidneys for breakfast there is no point in being coy over vodka.

Ingredients

  • 8 lamb’s kidneys
  • salt
  • 2 eggs
  • 1 tablespoon prepared English mustard
  • 1 teaspoon Worcestershire sauce
  • 8 drops Tabasco
  • 8 oz (225 g) fresh breadcrumbs
  • 2 fl oz (50 ml) groundnut oil
  • 2 oz (50 g) unsalted butter

Method

  1. Skin the kidneys and cut them in quarters. Cut away any gristle. Sprinkle with a good pinch of salt.
  2. Whisk together the eggs, mustard, Worcestershire sauce and Tabasco.
  3. Coat the kidneys with this egg wash and then roll them in breadcrumbs.
  4. Heat the oil in a large pan. Add the butter and when it is sizzling hot, fry the kidney for about 5 minutes until just done.
  5. Lift the kidneys with a slotted spoon on to some kitchen paper to drain. Serve.
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