Smoked eel with creamed eggs

• 225 g (½ lb) smoked eel fillets
• 4 thinly sliced triangular pieces of white bread

Put the eel fillets in a small oval oven-dish, cover it with foil and place the dish in the oven at 190°C, 375°F, Gas Mark 5. Fry the bread sippets (triangular slices of bread) in oil to an even golden brown on each side. Drain them on kitchen paper and keep hot. Break the eggs in a bowl and whisk them lightly with a fork. Season with salt and pepper.

Melt the butter in a thick saucepan