Kidney and Mushroom Croutes

A tasty and filling supper dish for winter evenings, Kidney and Mushroom Croutes may also be served as a hearty breakfast dish.

4 large slices of bread cut -inch thick, crusts removed

1 egg

5 fl. oz. milk

2 oz. butter

4 lean bacon slices, rinds removed and chopped

4 lambs’ kidneys, cleaned, prepared and chopped

8 oz. mushrooms, wiped clean and chopped

1 tablespoon lemon juice

½ teaspoon salt

½ teaspoon black pepper

4 tablespoons vegetable oil

4 hot poached eggs

With a sharp knife, slightly hollow out the centres of the bread slices so that there is a ½ inch deep indentation in each one.

In a deep plate, whisk together the egg and milk. Place the bread slices in the mixture and leave them to soak. Set aside.

In a large frying-pan, melt 1 ounce of the butter over moderate heat. When the foam subsides, add the bacon and fry for 5 minutes or until it is golden brown. Add the kidney pieces and cook them for 5 minutes or until they are no longer pink on the outside, stirring frequently. Add the mushrooms and cook, stirring constantly, for 3 minutes. Stir in the lemon juice, salt and pepper. Reduce

Kidney, bacon and mushrooms on fried bread, topped with a poached egg, Kidney and Mushroom Croutes make a hearty breakfast or light meal. the heat to low and simmer the mixture gently for 2 minutes. Remove the pan from the heat.

In a large frying-pan, heat the remaining butter with the oil over moderate heat. When the foam subsides, add the bread slices to the pan and fry them for 4 minutes, turning once, or until they are golden brown and crisp. Drain the croutes on kitchen paper towels.

Place the croutes, hollowed sides up, on heated plates and fill the hollows with the kidney mixture. Place the eggs on top and serve immediately.

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