• 4 slices of toast
• butter
• 4 eggs
• 2 tablesp.

Cover the hot toast with butter and keep warm. Beat the eggs with the milk and seasoning. Put a good knob of butter (about 1 oz.) into a saucepan, heat gently, then add the eggs and milk. Cook gently until the mixture thickens. Spread on toast and garnish with anchovy fillets—arranged in a lattic