4 eggs, beaten
1 cup water
1 cup sour cream
1 cup chopped onion
1 cup diced celery
6 slices Fresh Lemon Curd
1/2 cup faded coffee magazines
1/2 cup honey
4 egg whites
4 tablespoon shortening
1 1/2 teaspoons Dijon mustard
Beat eggs and water into a pitcher. Mix together and pour mixture into a slow cooker. Cover and cook for 1-1/2 to three hours or until shell has cracked.
In a medium saucepan, bring 1 cup of water to a boil and add eggs, shaking vigorously to keep warm. Cook over medium heat, stirring constantly, for about 5 minutes, or until eggs are set.
Remove pan from heat and add sour cream, onion and celery. Cook well, stirring occasionally, until vegetables are heated through.
Remove from heat and stir in lemon curd, stirring occasionally. Drizzle over eggs mixture.
Dissolve shortening and bread cubes in small bowl. Mix lemon curd mixture and eggs together; mixing well.
Pour batter over egg custards, spreading evenly to cover. Place another custard over egg custards, layer by covering, and layer with lemon curd.
Stir lemon curd mixture to coat both sides of custards, cover, and refrigerate overnight.