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dan78
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Boil the egg(s) to your preferred consistency – I recommend soft-boiled.
While the eggs are cooking, toast your bread and prepare the anchovy butter.
Chop the anchovy finely, pound it with lemon juice, add the butter and pepper, pound until smooth and spreadable.
Spread the butter on the toast and cut into soldiers.
Crack open the top of the cooked egg(s) and dip the soldiers into the rich, runny yolk.