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Kidney Scramble

creative.chef's picture
Ingredients
  Lambs kidneys 4 , chopped
  Unsalted butter 2 Tablespoon
  Worcestershire sauce 3⁄4 Teaspoon
  Tomato ketchup 1 Teaspoon
  Hot mustard 3⁄4 Teaspoon
  Salt To Taste
  Eggs 6
  Light cream 4 Tablespoon
  Buttered toast slices 4
Directions

MAKING
1. Sauté the kidneys in half of the butter until they get lightly brown.
2. Add the sauces and mustard and stir them well. Season it with pepper and salt and cook it over the moderate heat for about 2 minutes or more.
3. Maintain the warmth of these kidneys.
4. Beat the eggs lightly with cream and season it with pepper and salt.
5. Soften the remaining butter in a pan and break the eggs into it. Cook the eggs at low heat and stir it occasionally until it begins to set.
6. Spread the eggs on the toast using the spoon and round it off by topping it with kidneys.

SERVING
7. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Lamb

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