Instructions: Fry bread in olive oil until golden. Keep warm.

Slice anchovy fillets in half lengthwise.

Break the eggs into a bowl, beat lightly and season.

Heat the butter in a pan until it just sizzles. Add the eggs, lower the heat, allow to set slightly, then stir constantly with a wooden spoon until creamy.

Add cream and mix well.

Spoon the scrambled eggs on fried bread, garnish with a lattice-work of anchovy strips, halved olives and finely chopped parsley.

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