Double eggs and soldiers recipe
Double eggs and soldiers recipe - Preheat oven to 150C and line a baking tray with baking paper. Melt butter in a large frying pan over medium heat
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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
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