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Kidney And Bacon Croutes

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  Sheep kidneys 3
  Sheep's kidneys 3
  Bacon rashers 3
  Mushrooms 4 Ounce
  Skinned tomatoes 3
  Eggs 6
  Croutes 6 Large
  Butter/Fat 2 Ounce
  Salt To Taste
  Paprika To Taste
  Pepper To Taste

Skin the kidneys, remove the cores and soak in cold water for 5 min.
Chop the kidneys and bacon.
Fry the bacon until crisp and keep hot.
Fry the chopped mushrooms and kidney for 5 min in the bacon fat.
Halve and grill the tomatoes and season carefully with salt and pepper.
Poach the eggs.
Fry croutes of bread in the fat until golden on both sides, and keep hot in the oven.
Reheat the bacon in the fat and add the kidneys and mushrooms.
Correct the seasoning and spread equally on the croiites.
Place an egg on each one and dredge with paprika pepper.
Garnish each with tomato.
Serve at once.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1683 Calories from Fat 1010

% Daily Value*

Total Fat 113 g174.4%

Saturated Fat 45.4 g226.9%

Trans Fat 0 g

Cholesterol 2401.9 mg800.6%

Sodium 1897.2 mg79.1%

Total Carbohydrates 32 g10.8%

Dietary Fiber 4.3 g17.1%

Sugars 13.2 g

Protein 134 g267.4%

Vitamin A 128% Vitamin C 101.1%

Calcium 32.6% Iron 141.4%

*Based on a 2000 Calorie diet

Kidney And Bacon Croutes Recipe