Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    poached eggs
   4      slices        white bread
   4                    anchovy fillets
   4      tablespoons   butter
   1      pinch         cayenne pepper

Preparation:

Keep poached eggs warm. Cut anchovies into very small pieces. Add butter and cayenne pepper. With a fork, mix together until well blended. Toast bread. While still warm, spread with anchovy mixture. Place one egg on each slice of toast. Serve hot. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin