Scrambled Eggs With Anchovies
2 slices bread
40g/1½oz/3 tbsp butter, plus extra for spreading
Anchovy paste, such as Gentleman's Relish, for spreading
2 eggs and 2 egg yolks, beaten
60-90ml/4-6 tbsp single (light) cream or milk
Salt and ground black pepper
Anchovy fillets, cut into strips, and paprika, to garnish
1. Toast the bread, spread with butter and anchovy paste, then remove the crusts and cut into triangles. Keep warm.
2. Melt the rest of the butter in a medium non-stick pan, then stir in the beaten eggs, cream or milk, and a little salt and pepper. Heat very gently, stirring constantly, until the mixture begins to thicken.
3. Remove the pan from the heat and continue to stir until the mixture becomes very creamy, but do not allow it to harden.
4. Divide the scrambled eggs among the triangles of toast and garnish each one with strips of anchovy fillet and a generous sprinkling of paprika. Serve immediately, while still hot.