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Devilled Kidneys on Toast Recipe

British · Main course · 30 min total

A classic British breakfast dish featuring lamb kidneys cooked in a spicy, tangy sauce and served on buttered toast. This recipe delivers a rich, savory flavor with a hint of heat.

Ingredients

• 8 lamb kidneys, halved and core removed
• 2 tbsp butter
• 1 small onion, finely chopped
• 1 tbsp all-purpose flour
• 1 tsp mustard powder
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup beef or chicken stock
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato ketchup
• 1 tsp lemon juice
• 4 slices bread, toasted and buttered

Instructions

1. Rinse kidneys and pat dry. Cut each in half and remove the white core. Slice each half into 2-3 pieces.
2. Melt butter in a large skillet over medium-high heat. Add kidneys and cook for 2-3 minutes until browned but still pink inside. Remove and set aside.
3. Reduce heat to medium. Add onion to the skillet and cook until softened, about 3 minutes.
4. Stir in flour, mustard powder, cayenne, paprika, salt, and pepper. Cook for 1 minute.
5. Gradually whisk in stock, Worcestershire sauce, ketchup, and lemon juice. Bring to a simmer, stirring constantly until thickened.
6. Return kidneys to the skillet. Simmer for 2-3 minutes until heated through and sauce coats the kidneys.
7. Serve immediately on buttered toast.

Tips

• For milder heat, reduce cayenne to 1/4 teaspoon.
• Can be garnished with fresh parsley if desired.
• Leftover kidneys can be refrigerated for up to 2 days.

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