Devilled lamb's liver breakfast

Jun Tanaka adds something a bit special to the usual toast, bacon and eggs breakfast
By Jun Tanaka
Devilled lamb's liver breakfast
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • vegetable oil, for frying
  • 1 tsp caster sugar
  • 1 sprigs thyme
  • 2 tbsp ketchup
  • 1 tbsp Dijon mustard
  • 2 tbsp Worcestershire sauce
  • 1 pinches cayenne pepper
  • 1 thick slice of crusty white bread, toasted
  • 2 slices streaky bacon
  • 1 lamb's liver
  • 1 egg
  • dash of sherry vinegar
  • 1 onion, sliced


1. Heat a dash of vegetable oil in a pan and gently sweat the onions together with the caster sugar and thyme. Keep the lid on as the onions cook for 4-5 minutes, or until the onions are softened.

2. Once the onions are soft, stir in a dash of sherry vinegar and remove from the heat.

3. Mix the ketchup, mustard, Worcestershire sauce and cayenne pepper together in a bowl to make a devilled sauce.

4. Heat a drizzle of the vegetable oil in a frying pan and fry the egg and the bacon, until cooked to your liking. Set aside and keep warm.

5. Season the liver on both sides with salt and freshly ground black pepper. Heat a drizzle of the vegetable oil in a clean frying pan then fry the liver for 1-2 minutes on one side, or until golden-brown, then turn the liver over. Brush the devilled sauce on the cooked side of the liver, then after a minute turn the liver over again and brush more sauce on. Cook for 30 seconds, then flip over again and cook for a further 30 seconds.

6. To serve, place the toast onto a serving plate, top with the onions and then the bacon. Lay the fried egg on top of the bacon, and top with the fried liver.

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