Devilled Kidneys

Devilled kidneys were a traditional British breakfast dish!

Ingredients

2 kidneys per person
mustard
other
oil for frying
slice of bread per person

Equipment
knife and board for chopping
frying pan
spoon for stiring

time:
toasting bread
frying kidneys and other ingredients

If the kidneys have a white, transparent skin, remove it. Cut the flesh of the kidneys off the tough white core.
Fry the kidneys on a low heat for a bit. Don't overcook them! Add mustard and any other 'devilling' ingredients (see below).
Toast the bread. Serve the kidneys on the toast.

You can peel, chop and fry before the kidneys. You can fry some as well if you wish.
'Devilled' means warm rather than hot. In this recipe, I use mustard, and I prefer French mustard, but you can use English or any other if you prefer. Other 'warm' ingredients include pepper, ginger, and chilli if you prefer!
You can add other ingredients if you wish, such as or even brown sauce! Really anything with a bit of taste.
You can serve the devilled kidneys on a slice of toast. I cut up the toast into small pieces (see above).