Devilled Kidneys a British breakfast classic 

Devilled kidneys on toast was very popular in the past although you don't see it as often now. Its a pity as the taste is excellent and a wonderful breakfast.
If you are squeamish about offal, it may help if you chop up the livers very small.
You will need:
Lambs kidneys (Use veal kidneys for a richer taste)
a white onion
garlic cloves
fresh parsley
English mustard (dry or pre mixed)
Worcestershire sauce
Chilli powder or cayenne pepper
Double or heavy cream
oil or dripping
salt and pepper