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Scrambled Eggs, Mrs. Hobart

Cut a round corner off the top of six round French rolls, scoop out soft part and lightly rub interior of each with a little anchovy butter. Lay rolls on a tin with covers and place in oven with door open until required. Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt, two saltspoons pepper and sharply beat up with fork for one minute. Heat a tablespoon melted butter in sautoire, add two Spanish sweet peppers cut in small squares and gently brown for five minutes, tossing meanwhile. Drop in eggs and cook for six minutes, briskly and frequently stirring. Place the six rolls on a hot dish, evenly divide eggs in them, place covers on, lightly glaze surface of covers with a little melted butter and serve.