This was one of my Mom’s favorite breakfasts. Right there with crab cake Benedict; she would ask me to cook this whenever I visited. Now, lamb kidneys are hard to find, so it was rare for me to make. Happy Family Ranch just “processed some lambs, so I called dibs on the kidneys.(I was the only person in that line.) They need some care in cooking – there is a fine line between done and rubber, so be careful. I hope you read this because liking it may be a reach.

1/2 pound lamb kidneys, cleaned, vein removed
1 cup flour
1 teaspoon black pepper
1/2 teaspoon season salt
1 teaspoon garlic
2 eggs
1 teaspoon vinegar
2 slices toast
2 teaspoons butter
2 teaspoons oil

Clean and remove vein from kidneys.

Mix flour, pepper, season salt, and garlic powder.

Fill sauce pan with water half full.

Add vinegar.

Heat skillet with oil and butter until butter bubbles.

Dredge kidneys in flour and add to skillet.

Cook 5 minutes on both sides.

Add eggs to water.

Toast bread.

Butter toast.

Assembly:
Toast
Poached egg
Kidneys