Eggs A La Trinidad

Preheat oven to 350°F (175°C). Grease a shallow baking dish or platter.

Prepare the kidneys by splitting them lengthwise and cutting out the white tubes and fat. Scald in boiling water for 2 minutes, then drain and slice thinly.

In a saucepan, melt butter over medium heat. Add the sliced kidneys and cook, tossing frequently, for 3-4 minutes until browned.

Sprinkle flour over the kidneys and stir to coat. Gradually add the stock while stirring continuously to prevent lumps.

Add Kitchen Bouquet, salt, and pepper. Stir until the sauce comes to a boil and thickens. Reduce heat and simmer for 5 minutes.

Carefully break the 6 eggs into the greased baking dish, keeping yolks intact and spacing them evenly.

Sprinkle the fresh bread crumbs evenly over the eggs.

Bake for 12-15 minutes until the egg whites are set but yolks remain slightly soft.

Remove from oven and immediately pour the kidney sauce around the eggs. Arrange the cooked kidney slices around the edge of the dish and serve at once.