Put eggs in top of double boiler, cover with boiling water and cook over boiling water or on back of stove for 60 minutes. Chop the whites (with silver knife to prevent discoloring), and rub yolks through a coarse strainer.
Cut bread in pieces 4-1/4 inches long by 2 3/4 inches wide and 1/4 inch thick. Sauté in butter on one side only. Spread other side with anchovy paste. Divide diagonally into 3 sections, having 2 end sections half a square. Sprinkle end sections of the bread with egg yolk and the center with egg white. Separate sections with narrow strips of pimiento. Serve as an appetizer.