Scotch woodcock

Name: Scotch woodcock
Yield: Serves 4
Cuisine: British
Ingredients: 1 tbsp double cream; 4 eggs, beaten; sea salt and pepper; 4 slices of bread (cut from a small bloomer); 10 anchovy fillets in oil, drained and cut in half lengthways; sea salt and pepper; 10–12 large capers, drained and washed; 25 g (1 oz) butter, plus extra to spread

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

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) butter, plus extra to spread
4 eggs, beaten

Europe
United Kingdom
Savoury
Snack
Fish course
Pescatarian
Brunch

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.