This kidney-on-toast breakfast, shaped by British influence in Australian breakfast culture, is made lighter by soaking lamb kidneys in vinegar water and cooking them in an air fryer with a little oil. Served on whole-grain toast, it offers a heart-healthy breakfast or brunch option.
Remove the white membrane and fatty veins from the lamb kidneys, then slice them thinly.
Soak the slices in vinegar water for 15 minutes, then rinse; this helps mellow the kidneys’ characteristic smell.
Pat the kidney slices thoroughly dry with paper towels, then toss with olive oil, salt and black pepper.
Arrange in a single layer in the air-fryer basket and cook at 200°C / 390°F for 12 minutes, turning halfway through. If you do not have an air fryer, cook for a similar time under the broiler in an oven preheated to 200°C / 390°F.
Toast the whole-grain bread slices, divide the kidneys among them, garnish with parsley and serve.
Soaking the kidneys in vinegar water helps mellow their strong smell and soften their texture; do not skip this step. Turn them halfway through cooking in the air fryer or one side may dry out. Allergen: contains wheat (gluten).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
