Anchovy Toast With Eggs
6 eggs.
1 cupful drawn butter—drawn in milk.
Some rounds of stale bread, toasted and buttered.
A little anchovy paste.
Pepper and salt to taste.
Spread the buttered toast thinly with anchovy paste, and with this cover the bottom of a flat dish. Heat the drawn butter to boiling in a tin vessel set in another of hot water, and stir into this the eggs beaten very light. Season to taste, and heat—stirring all the time—until they form a thick sauce, but do not let them boil. Pour over the toast, and send to table very hot.