Scrambled Eggs with Anchovy Toast

By the RecipeCafe Archives

Ingredients

• 1 Thin slices of bread, toasted
• 1 Butter, for spreading on toast
• 1 Anchovy paste, for spreading
• 1 Eggs, scrambled (quantity as desired)

Instructions

1. 1. Toast thin slices of bread and butter them while still warm.
2. 2. Spread a layer of anchovy paste evenly over each slice of buttered toast.
3. 3. Arrange the anchovy toast in a single layer on a serving platter.
4. 4. Prepare scrambled eggs using your preferred method: beat eggs, cook in a buttered pan over low to medium heat, stirring gently and continuously (technique: soft-scrambling — slow, low-heat stirring that produces tender, creamy curds rather than dry clumps), until the eggs are just set and still slightly glossy, approximately 3-5 minutes depending on quantity.
5. 5. Spoon the scrambled eggs over the anchovy toast, covering the slices completely. Serve immediately.