Devilled Kidneys

🔥 Prep

• Rinse the 200 g kidneys under cold water, pat dry with paper towels.
• Slice the kidneys into 1 cm‑thick pieces, removing any visible membrane or fat.
• Measure out 2 tbsp butter, 1 tbsp Worcestershire sauce, and 1 tsp mustard into small bowls.
• Toast the 2 slices of bread until golden, then set aside.

🔥 Cook

• 1. Heat the 2 tbsp butter in a skillet over medium‑high heat until melted and foamy.
• 2. Add the kidney slices and sear for 2 minutes per side, or until browned on the outside (4 minutes total).
• 3. Reduce the heat to medium, then add the Worcestershire sauce and mustard; stir to coat the kidneys.
• 4. Cook the mixture for 1 minute, allowing the sauce to thicken slightly.
• 5. Remove the skillet from heat; taste and adjust seasoning if needed.

🔥 Serve

• Spoon the devilled kidneys hot over the toasted slices.
• Garnish with a pinch of freshly ground black pepper or chopped parsley if desired.
• Serve immediately as a spicy breakfast dish.