Break the eggs into a bowl and beat them with a fork. Do not add salt. Put two plates to heat. Plunge the olives into boiling water in a small saucepan and when it returns to the boil remove the pan from the heat. Slice six of the anchovy fillets in half lengthwise and put them on a small plate, being careful not to crush them.
Heat half the butter in a small saucepan. Add the four whole anchovy fillets and stir gently till they have dissolved. Add the beaten eggs and cook, stirring all the time, until they are set but still creamy. Remove the pan from the heat and season carefully with salt and pepper. Stir in the rest of the butter cut in small pieces, using a wooden spatula.
Divide the scrambled eggs between the two hot plates and decorate with strips of anchovy (1). Drain the olives and arrange on top in a star. Toast the slices of bread, cut each into four ‘strips’ and ‘frame’ the scrambled eggs with them.
Dry white wines (Côtes de Provence or Côtes du Rhône)