Fill a pot about halfway with water, and bring it to a boil over high heat. Use a large spoon to lower the eggs (in their shells) into the water one at a time. Reduce the heat to medium-high, and cook the eggs for 6 to 7 minutes-6 minutes for a runnier yolk, 7 minutes for a tighter, thicker yolk. While the eggs are cooking, toast the bread.
When the eggs are cooked, remove them from the heat immediately and gently run cold tap water over them until they're cool enough to be handled. Carefully crack the eggs with a light tap, and peel them like hard-boiled eggs.
Mash 1 egg on each piece of toasted bread with a fork. Top each egg with a sprinkling of parsley and 3 anchovy fillets, and season with salt and pepper.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Marco Canora