Preserved Lemon Eggs On Toast

Ingredients

• 12 eggs
• 2 slices bread, steeped in gravy or broth
• 1 tsp salt
• 1 tsp preserved lemon peel, shredded or sliced
• 2 tbsp butter
• Fine sippets (toasted bread slices)

Method

1. 1 Beat the twelve eggs in a dish.
2. 2 Steep bread in gravy or broth, then beat it together with the eggs in a mortar.
3. 3 Add salt and preserved lemon peel (shredded or sliced) to the mixture.
4. 4 Melt butter in a pan and pour in the egg mixture.
5. 5 Cook until set, then serve on fine toasted sippets.