Scrambled Eggs with Oysters

Ingredients

• 2 tablespoons Butter
• 1 tablespoon Anchovy paste
• 6 large Eggs
• 1/4 teaspoon Salt
• 1/8 teaspoon Paprika (Quantity estimated (not specified in original recipe))
• 1/2 pint Oysters, parboiled and cut fine
• 4 slices Toast (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a small bowl, cream together the butter and anchovy paste until well combined.
2. 2In a non-stick skillet or blazer (saucepan) over medium heat, melt the butter and anchovy paste mixture. In a separate bowl, lightly beat the eggs with the salt and paprika. Pour the egg mixture into the skillet. Stir and cook, gently pushing the cooked egg towards the center of the pan, allowing uncooked egg to flow underneath, until the eggs begin to thicken.
3. 3Add the parboiled and cut oysters to the eggs. Continue to stir and cook until the eggs are scrambled and the oysters are heated through.
4. 4Serve the scrambled eggs with oysters immediately on sippets of toast, lightly spread with the remaining anchovy paste mixture.