• 1 small can of anchovies
• 1 small shallot or onion
• 1 oz. butter

Drain the anchovy fillets, chop them coarsely. Chop the shallot or onion. Heat the butter in a small saucepan, fry the shallot or onion until lightly browned, then add the anchovies, parsley and eggs and season with cayenne pepper. Stir over low heat until the mixture thickens, then pour it on the buttered toast.