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Ingredients
8 eggs, beaten
1 tablespoon plus 1 teaspoon cream
1 tablespoon plus 1 teaspoon butter
Kosher salt and cracked black pepper
8 slices bread (crust removed if desired), toasted
12 anchovies, sliced in half
Sliced chives, to garnish
Procedures
Whisk together eggs and cream. Heat butter in a large non stick skillet over medium low heat. Once butter has melted, add the eggs and turn the heat to low. Using a rubber spatula, constantly stir the eggs until they have just set. They should have a loose, custardy texture. Season to taste with salt and pepper.
Divide eggs between toast, then top each piece with three pieces of anchovy. Garnish with chives if desired and serve immediately.
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