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Epicurious

Deviled Kidney and Hanger on Toast

This is what we imagine old Scots at the turn of the century in the Montreal’s famed Golden Square Mile neighborhood ate for breakfast: steak, kidneys, kippers, and a few eggs. After a gin festivity, it would be exactly what it takes to get you back on your feet. It’s delicious with a little watercress salad.

Recipe information

  • Yield

    Serves up to 4

Ingredients

DEVIL SAUCE

1 tablespoon red wine vinegar
1/4 cup (60 ml) Beef Shank Stock (page 249)
1/4 cup (30 g) diced French shallots
1/4 cup (60 ml) Worcestershire sauce
2 pinches of cayenne pepper
2 tablespoons ketchup
4 large white mushrooms, finely chopped
4 teaspoons chopped fresh flat-leaf parsley
2 teaspoons Colman’s dry mustard
1/4 cup (60 ml) water
Salt and pepper

HANGER AND KIDNEY (PER PERSON)

2 oz (55 g) veal kidney, diced the size of half a marshmallow
2 oz (55 g) hanger steak, diced like above
2 big white mushrooms, diced like above
Salt and pepper
1 teaspoon olive oil
Pat of unsalted butter
1 slice country bread, toasted, per person
1 egg, fried over easy, per person

Preparation

  1. Step 1

    For the devil sauce, in a saucepan, stir together all the ingredients. Bring to a low simmer for 5 minutes and correct the seasoning.

    Step 2

    Season the kidney, steak, and mushrooms with salt and pepper. Heat a frying pan over high heat and drop in the oil and butter. When hot, add the goods and sauté together for 4 minutes. Add some devil sauce to taste.

    Step 3

    For each serving, place the hot toast on a plate, top with the sauté, and then with the just-fried egg. Serve right away.

Cookbook cover of The Art of Living According to Joe Beef: A Cookbook of Sorts by Frédéric Morin, David McMillan, and Meredith Erickson.
Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
TagsToastSandwichScottishBritishEuropeanVealBeefMeatSteakMainBreakfastEasyQuickSauteCookbooks
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