This may not be for the faint of heart - but it is delicious!

1/2 stick of butter melted in skillet.
4 eggs, yolks broken at the last minute, slowly cooked in the butter and turned over for a few seconds, just long enough to soft cook.
Two pieces of lightly buttered toast.
Place two eggs on each piece of toast.
Lay four to six strips of anchovy across each piece. The anchovies are salty enough that you probably don't need to add salt.
Drizzle them with the melted butter left in the pan.
Pepper if you like (I do) but do not salt until you've tasted.

I serve it with two extra slices of plain buttered toast on the side.

I mostly make this for a brunch. This is quite rich and filling. Depending on your appetite you might want to just use one piece of toast, two eggs, and four anchovy fillets.

There is a similar recipe called "Scotch Woodcock" that you can look up on-line - Lord knows why they call it that, there's no woodcock involved...

Sounds great!

Interesting. I might just give that a try.

Too salty......I'll pass

HOW TO DE-SALT ANCHOVIES

Sounds very good! Anchovies are also good a la carte with balsamic vinegar.

anchovy stuffed olives, piece of cheese, piece of summer sausage, run a toothpick thru the hole thing and open wide,....