Melt a small piece of butter the size of a nut in a stewpan, break into
it two eggs, with a spoonful of milk or gravy, and pepper and salt, stir
round quickly until the eggs begin to thicken, keep the yolks whole as
long as you can. When finished, pour on to a buttered toast, to which
has been added a little essence of anchovy or anchovy paste, and serve.