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Scrambled Eggs, Montevideo

Cut three Spanish sweet peppers in small square pieces, place in a sautoir with a half ounce butter and cook for three minutes, then pour in two gills tomato sauce. Dilute a half saltspoon saffron in a teaspoon water and strain it into the pan, lightly mix, then let reduce to a third of the quantity. Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt and two saltspoons pepper. Briskly beat up with a fork for one minute, add to tomato and cook for six minutes, continually mixing with wooden spoon meanwhile. Prepare three pieces toast, trim off crusts, spread a teaspoon anchovy butter over each, cut each toast in two, place on a hot dish, dress eggs evenly over the six half toasts and serve.