Buckingham Eggs

• anchovies↗1 can

  (2 ounce), packed in oil

• parsley↗2 tablespoons

  chopped

• garlic clove↗1⁄2

  minced

• white bread↗2 slices

  about 3/4-inch to 1-inch thick

• butter↗1 tablespoon

  softened

• eggs↗3
• cream↗1 tablespoon
• salt↗1⁄8 teaspoon
• pepper↗1

  pinch

• sharp cheddar cheese↗1 ounce

  grated (about 1/4 cup)

Step-by-step instructions

1. 1

   Remove the fillets from oil and set the oil aside. Finely chop the anchovies and mix with the parsley and garlic. If the mixture is a bit stiff, add back in some of the anchovy oil until the mixture is spreadable. Set to the side. Preheat your broiler.

2. 2

   Spread each slice of bread with butter and toast under the broiler until it is a light golden brown.

3. 3

   While bread is toasting, scramble the eggs in a double boiler with the cream. When they are thickened, but still a tad bit underdone, remove from the heat and season with salt and pepper.

4. 4

   Divide the eggs between each slice of toast and top with cheddar. Return to the boiler until cheese is melted and starting to brown. Enjoy immediately.