Savoury kidneys on toast for breakfast.

English breakfast part one.
Throughout Africa this traditional English breakfast is still cooked but with a few variations.

Generally the kidneys are ox kidneys and sometimes lambs kidneys. A great delicacy is Baffalo kidneys. They all follow the basic recipe...
500g kidneys for 3 servings.
1 large onion peeled and roughly chopped
2 pieces of garlic sliced
Small Pinch of thyme or rosemary...NOT both
Salt.
Tspn Ground black pepper.
Vegetable oil or olive oil
Brown the kidneys with the onions and other ingredients in same pan. Add a little red wine or water and simmer on low heat for about 30 minutes or until onions have completely softened and there is a sauce. Not too watery. It may not be particularly slimming but often quite a bit of oil is used to cook with and this captures the flavors and makes a delicious sauce to go on the toast!