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Scrambled Eggs on Anchovy Toast

Crack eight fresh eggs in a bowl, add half gill cream, half teaspoon salt and two saltspoons pepper; sharply beat with fork one minute. Evenly spread a tablespoon anchovy butter on six freshly prepared slices of toast, dress on a dish, heat a tablespoon melted butter in a frying pan, drop in the eggs, cook six minutes, frequently mixing meanwhile; dress eggs over the six slices of toasts, evenly divided, and serve.