Eggs with anchovies

• 2 small tins anchovies
• 50 g (2 oz) softened butter

Make the anchovy butter by pounding half the anchovies using a pestle and mortar and then mixing with the butter, or by blending the two together in a liquidizer. Bring a wide pan of water to the boil on top of the cooker.

Cut the crusts off the bread and toast it. Keep it hot. Add a teaspoon of vinegar to the water in the wide pan, but no salt. Slip the eggs into the simmering water an