Buckingham Eggs

READY IN: 25mins


  • 1
    (2 ounce) can anchovies packed in oil
  • 2
    tablespoons parsley, chopped
  • 12
    garlic clove, minced
  • 2
    slices white bread, about 3/4-inch to 1-inch thick
  • 1
    tablespoon butter, softened
  • 1
    tablespoon cream
  • 18
    teaspoon salt
  • 1
    pinch pepper
  • 1
    ounce sharp cheddar cheese, grated (about 1/4 cup)


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