Place the breadcrumbs in a bowl and season with salt, pepper and nutmeg. Pour in the cream, stir and leave for 30 minutes for the crumbs to swell. Meanwhile, heat 50g (2 oz) of the butter in a frying pan, add the onion and mushrooms and fry gently, turning, until just soft. Push them to the side of the pan and fry the liver and kidneys for 4 minutes, turning constantly. Mix the mushrooms and onion with the liver and kidneys and place in a small dish to keep hot.

Beat the eggs well with 1/2 teaspoon of salt, then beat in the breadcrumb mixture. Melt a further 50g (2 oz) of the butter in a large frying pan. As soon as it begins to foam, pour in the egg mixture and cook for 2 minutes, drawing the sides into the middle with a palette knife. Put the meat mixture into the unset centre of the eggs and dot with the remaining butter. Set the pan under a preheated grill for 1 minute, until the egg puffs up. Divide into quarters in the pan and serve immediately.


Instead of the chicken liver you can try lamb's or pig's liver.

Instead of the lambs' kidneys try 1 pig's kidney, skinned, cored and finely chopped.