Beat the butter and Gentlemans Relish together with a wooden spoon until well blended. Beat the eggs lightly and season with pepper, but no salt. Melt a knob of butter in a pan and tip in the eggs.
Let them cook for a few seconds, then stir, still over the heat, until creamily scrambled.
When the eggs are just not quite done, take them off the heat and stir in another generous knob of butter. (This is a useful trick if youre making scrambled eggs for breakfast too: adding extra butter, or a tablespoonful of cream, brings the temperature down and means the eggs wont overcook on the way to the table.) Butter the toast with the Gentlemans Relish-flavoured butter, and top with the eggs.
Cut into fingers, sprinkle over a little parsley and serve straight away.
