Melt two ounces of butter in an omelette-pan; the moment the butter is melted, slip in 'three eggs carefully, avoiding breaking the yolks. Have three pieces of crisp toast on a hot dish, cover each piece lightly with anchovy paste; directly the eggs are set, place them carefully on the toast, one egg on each piece, and pour the hot butter from the pan over them; dust with a shake of cayenne, and sprinkle a little finely-chopped parsley over the center of each egg.