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Make the anchovy butter: Drain the anchovies, reserving the oil. Place in a mortar with a pinch of pepper and pound until smooth. Add the softened butter and pound again until well mixed.
Boil the eggs: Bring a pan of water to a gentle boil. Lower each egg in on a spoon, tilting it so the egg does not hit the bottom. Count to five, turn the heat down and cook for exactly 4 ½ minutes. Remove immediately.
Toast the soldiers: Heat a heavy-based frying pan over a medium heat. Add 1-2 tablespoons of the reserved anchovy oil. Add the bread slices and toast on each side until golden brown.
Assemble: Spread the toast with anchovy butter, sprinkle with chopped parsley if using, and slice into soldiers. Serve alongside the soft-boiled eggs.