Double eggs and soldiers recipe | Gourmet Traveller

Ingredients

• 50 gm butter, diced
• 8 thick (2.5cm) slices day-old brioche, crusts removed, cut into fingers
• 8 eggs, at room temperature
• Crème fraîche and salmon roe, to serve
• Lemon salt
• 2 tsp sea salt flakes
• 1 tsp finely grated lemon rind
• 1 tsp finely chopped dill