Carrying the British legacy of Australian breakfast culture, kidney on toast is lightened here by soaking the lamb kidneys in vinegar water and airfrying them with minimal oil. Served on wholegrain toast, it makes a heart-healthy breakfast or brunch option.
Trim away the white membrane and fatty veins from the centre of the lamb kidneys and slice them thinly.
Soak the slices in vinegar water for 15 minutes, then rinse; this step lightens the kidney's characteristic smell.
Pat the kidney slices dry thoroughly with paper towel and toss them with the olive oil, salt and pepper.
Arrange in a single layer in the airfryer basket and cook at 200°C for 12 minutes, turning halfway through. If you do not have an airfryer, you can cook them for a similar time in an oven preheated to 200°C on the grill setting.
Toast the wholegrain bread slices, top with the kidneys, garnish with parsley and serve.
Soaking the kidneys in vinegar water both lightens their smell and softens their texture; don't skip this step. Be sure to turn them halfway through airfrying, otherwise one side dries out too much. Allergens: contains wheat (gluten).
If the kidney's smell still bothers you, adding a pinch of baking soda to the vinegar water strengthens the effect even further.
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