Dry the anchovy fillets using a paper towel and chop finely together with the capers.

Peel and finely chop the garlic. Wash and shake dry the parsley, pluck the leaves and chop finely.

Boil the eggs in a pot of water for approx. 10 minutes at full heat until they are completely cooked through. Leave the eggs to cool, peel, cut in half and remove the egg yolk. Press the egg yolks through a sieve into a bowl and use the fork to stir into the prepared ingredients.

Remove the crust from the white bread. Chop the soft centre of the bread into coarse chunks and add lemon juice. Mix all ingredients together and slowly stir in the olive oil. The bread soaks up liquid completely and dissolves when stirred. Season with salt and pepper and leave to marinate for approx. 2 hours.