Toast Snack

Crack the 4 eggs into a bowl, add 2 tbsp milk, salt, and pepper, then whisk together until well combined.

Heat 25 g butter in a large non-stick frying pan over medium heat until it foams and turns golden.

Chop the anchovies and capers finely and stir them into the beaten egg mixture.

Toast the 4 slices of square bread until golden brown on both sides, then arrange on a serving plate.

Pour the egg and anchovy mixture into the hot buttered pan and cook, stirring frequently, until the eggs are scrambled and just set.

Spoon the scrambled eggs generously over each slice of toast and serve immediately while hot.