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Scotch woodcock
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Mark Hix
Published 2005
This is another savoury rarely seen on menus these days. It’s good as a light snack or even for brunch. A few of the anchovies can be mashed and folded into the cooked eggs for a more savoury flavour.
Ingredients
25 g 1 oz 4
Method
- Melt the butter in a heavy-based pan, add the eggs and cream with seasoning, and stir with a wooden spoon over a medium heat. The eggs should be nice and creamy when they are cooked.
- Meanwhile, toast the bread on both sides and butter it. Spoon the eggs on to the toast and arrange the anchovies in a lattice on top. Scatter the capers over to serve.
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