Scotch Woodcock

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

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.


  • 4 slices bread
  • 30 g (1 oz) anchovy fillets


  1. Toast the bread. Meanwhile, mash the anchovies with the butter and spread it onto the toast, then place the toast on four plates.
  2. 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.