Kidney Scramble Recipe

Skin kidneys and cut out the core. Chop meat finely.
Fry kidneys in half of the butter, turning them until lightly browned.
Stir in sauces and mustard. Season with salt and pepper.
Cook over moderate heat for a further 2 minutes, then keep warm.
Lightly beat eggs and cream together and season a little.
Melt remaining butter in a clean pan and pour in the eggs.Cook over low heat, stirring occasionally until just beginning to set.
Spoon egg on to toast and top with kidneys,