Scrambled Eggs with Oysters

• 2 tablespoons butter
• 1 teaspoon anchovy paste
• 6 eggs</

Melt butter with anchovy paste. Whisk eggs with a dash of Tabasco.

Pour into hot anchovy butter and scramble as usual. When eggs are just beginning to set, toss in 12 oysters, chopped and drained, and finish scrambling. Season to taste with salt and freshly-ground black pepper. Sprinkle with finely-chopped parsley and serve with croutons of bread fried in butter and olive oil.