Devilled kidneys and bacon on toast

Devilled kidneys and bacon on toast

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

Don’t be put off by the idea of kidneys for breakfast. They are incredibly tasty and really quick to cook. I like to throw in some chopped parsley, serve them on sourdough toast and top the whole lot with a few rashers of bacon. I think it takes this great, classic dish to a new level.

Ingredients

Quantity Ingredient
10 lamb’s kidneys, membrane removed
8 rashers of smoked streaky bacon
5 tablespoons plain flour
2 teaspoons cayenne pepper
2 teaspoons mustard powder
60g unsalted butter
a good splash worcestershire sauce
100ml Chicken stock
1 tablespoon chopped curly parsley
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
2 large slices sourdough, halved
butter, for spreading

Method

  1. Preheat your grill to its highest setting. Slice the lamb’s kidneys in half horizontally and snip out the white core with scissors. Check for any gristly bits; if you find any, cut them out.
  2. Place the bacon rashers on a grill tray and cook under the grill until crisp on both sides. Keep warm.
  3. In a bowl, mix the flour with the cayenne pepper, mustard powder and some salt and pepper. Pass the kidneys through the seasoned flour and tap off any excess. Set aside on a plate.
  4. Heat a large frying pan over a medium-high heat and add the butter. When it is melted and foaming, carefully add the kidneys to the pan and cook for 2 minutes. Flip them over and cook for another 30 seconds, then add the Worcestershire sauce and stock. Bring to a simmer, add the chopped parsley and cook for 1 minute.
  5. Meanwhile, toast the bread and keep warm. Butter the toast and place on a warmed platter or individual plates. Share the kidneys between the toast slices, then top with the grilled bacon rashers. Spoon on the cooking juices and serve immediately.
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