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Scotch Woodcock
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Lulu Grimes
Published 2009
This is a scrambled egg dish served on toast flavoured with anchovies or anchovy paste. The egg is softly scrambled with the addition of cream. Scotch woodcock was a great favourite in Victorian times and was served as a first course.
Ingredients
4 slices 30 g 1 oz
Method
- Toast the bread. Meanwhile, mash the anchovies with the butter and spread it onto the toast, then place the toast on four plates.
- Whisk together the egg yolks, cream, parsley and cayenne pepper. Pour the egg mixture into a buttered frying pan and stir gently over low heat until the mixture is creamy and just set. Spoon over the toast and serve.
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